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Lemon cake

Lemon cake

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Introduction

This recipe is simply delicious, what more can I say, it is also very quick and easy to make.

1 cup of butter

Butter is a solid, yellowish fat. It’s used in baking to add moisture and flavor. Butter is also a good source of fat, vitamins A and D, which can help you feel full longer after you eat it.

Butter is composed mostly of water (about 80%), milk proteins (about 6%), salt (1%) and some other substances such as glycerin or natural butyrate esters.

1 cup of sugar

Sugar is the main ingredient in lemon cakes. It’s also a sweetener, preservative and humectant (it draws moisture to your skin). In addition to being a colorant and flavoring agent, sugar has many other functions in food preparation: it maintains pH levels; helps bind ingredients together; adds texture; gives bread and cakes their shape; makes batters rise when baking.

3 eggs

Eggs are a key ingredient in baking and they help bind the cake dough together, leaven the cake, and help it rise.

Eggs are also used as a source of protein in baked goods so if you’re looking to add more protein to your diet then this is an option for you!

2 cups of all-purpose flour

All-purpose flour is a type of flour that can be used for almost any baked good. It’s made from both whole wheat and white flours, so it has the best of both worlds: the nutritional benefits of whole grains and the lightness of white flour. The two types are not interchangeable, however—they each have their own set of pros and cons.

All-purpose flour has a lower protein content than cake or self-rising flours like Bisquick™ (which contains equal parts baking soda and baking powder), which means it will make bread rise higher than its counterparts when combined with leavening agents like yeast or baking soda/baking powder in recipes calling for those ingredients alone (or even just salt). This makes it ideal when making quick breads like biscuits or muffins; but because these foods tend to contain higher amounts of sugar than more savory items such as breads do, they’re better suited toward being made with self-rising flours instead!

1/2 teaspoon of baking powder

Baking powder is a leavening agent that causes cakes to rise. It’s made of bicarbonate of soda and cream of tartar, which react when mixed with liquids to create carbon dioxide bubbles. Baking powder can be found in the baking aisle at your local grocery store or online, but if you don’t have any on hand, feel free to substitute 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar per egg white.

1/2 tablespoon of lemon juice

1/2 tablespoon of lemon juice

You’ll need this to add flavor to the cake, and also help it rise. Lemon juice is also used to help the cake brown and stay fresh longer, which is another good thing if you’re planning on making this for company!

1/4 cup of water

1/4 cup of water is a liquid that can be used in place of milk or other liquids. Water will help create a moist cake, so it’s important to use when making your lemon cake.

1 teaspoon of vanilla extract

Vanilla extract is a flavoring made from the beans of the orchid plant, which are grown and harvested in the wild. It’s used to flavor baked goods, desserts, ice cream and cake.

Vanilla extract can be found at most grocery stores or online for about $2 for 8 ounces (0.3 liter).

Bake a lemon cake and have fun!

Bake a lemon cake and have fun!

  • Preheat oven to 350 degrees. Use a 9 or 10 inch round cake pan, greased with butter or oil.
  • Cook for 30 minutes or until light golden brown on the side of your pan that’s facing up (the sides will not be done). Let cool in pan for 5 minutes before removing from oven to cool completely on wire rack.
  • Use a serrated knife to cut into squares as shown in picture below (this can be done ahead of time if you want). Serve warm with ice cream or whipped cream as desired!
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