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Lemon Cake to Die For

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A moist and fluffy lemon cake that captures the essence of summer with its zesty flavor.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Creaming together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, incorporating the lemon zest and juice.
  4. Combine the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  9. Dust with powdered sugar before serving if desired.

Notes

For optimal fluffiness, ensure that your butter and eggs are at room temperature.

Nutrition

Find it online: https://thestationrecipes.com/lemon-cake-to-die-for/

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