Classic white cake – lemon
I usually don’t like making cakes, I feel like making the batter doesn’t take enough time and it requires no skill. There is one cake I will never get sick of making though and that is this cake, Classic white, and that is because for this cake you don’t just mix everything together and add eggs..you also have to beat together egg whites “until stiff peaks form” and then carefully fold them in. This cake is beautiful and if you choose to add lemon flavoring..its perfect for spring! I got the recipe from my all american cookery book.
Very easy just start by creaming the sugar and butter which is just mixing the two.
Then combine the flour and baking powder, add to the butter and sugar mixture alternately with one cup of milk
..mix well after each addition. Add the salt and extracts, instead of lemon you could do almond, just vanilla, maple, coconut, or even walnut.
This is where it gets fun 🙂 beat the 6 egg whites until stiff peak forms (you can save the yolks and make a yellow cake! I’ll post the recipe for that cake next time) after gently folk in to the batter.
Divide the batter equally in to two cake pans that are buttered and floured (make sure you flour the pans, I didn’t think it necessary and a bit of the cake stuck to the bottom even though the pans were greased)
Bake for 25 to 30 minutes at 375, if the cake starts browning too quickly, cover the cakes with tin foil, then let them continue baking.
I finished the cake with lemon icing that was perfect with the cake..heres the recipe:
3 tablespoons butter
3 cups sifted powder sugar
2 tablespoons lemon juice
1 tablespoon water
dash of salt
Just combined the ingredients in a bowl with a whisk till combined.
I also topped the cake with strawberries because my best friend said it would look good..and she was right..not only looked good but tasted amazing!!
Hope you all have an amazing weekend and an awesome Easter Sunday!