Lemon Layer Cake
Ingredients
- 3 1/2 cup flour all-purpose
- 1 t. baking soda
- 1/2 t. baking powder
- 1/2 t. salt
- 16 tbsp salted butter softened
- 2 cup sugar
- 3 eggs
- 2 tbsp lemon zest (2-3 large lemons)
- 1/2 cup lemon juice (2 large lemons)
- 1 t. lemon extract
- 1 1/2 t. vanilla extract clear
- 2 cup plain yogurt
- yellow food coloring optional
Servings: Triple-layer 8" or 9" round cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
- Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
- In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
- Add lemon zest and fresh lemon juice; mix well. Add lemon extract, mix. Add vanilla extract, mix. If adding food coloring, do that now.
- Alternately add flour and yogurt. Mix well, until just combined.
- Batter is thick. Divide evenly among 8" rounds.
- Bake cakes approx. 32-37 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack.
Recipe Notes
Batter does not rise significantly.
Substitute plain yogurt with lemon yogurt or sour cream.
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Nutrition Facts
Lemon Layer Cake
Amount Per Serving
Calories 3338
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 9g
45%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 665mg
222%
Sodium 2730mg
114%
Potassium 2559mg
73%
Total Carbohydrates 652g
217%
Dietary Fiber 28g
112%
Sugars 37g
Protein 127g
254%
Vitamin C
96%
Calcium
97%
Iron
183%
* Percent Daily Values are based on a 2000 calorie diet.
