I have made this many times over the years, sometimes almost exactly as written, sometimes with many changes. It’s always good: moist, light, and so lemony. Everyone loves it. These are now my tried and true tweaks to this recipe: Do the step of beating the egg whites and folding them in LAST.
Make it super-lemony by using 1/4 cup lemon juice and the zest from two large-ish lemons (for a full recipe). Use only 75% of the sugar (reduce it in the egg yolks mixture of course, not the egg whites). If possible, use Greek yogurt. This cake is HUGE. Easily 16 servings, or a bit more or less depending on preference. Depending on what I had on hand, I have used all butter; margarine/oil /applesauce; margarine/oil; golden shortening. This cake needs no icing! It’s delicious by itself.
I made this today for my 2 year old son’s birthday. We wanted something a little lighter to stray away from the heavy Christmas cookies and sweets and this was just right. I used all purpose flour instead of cake flour (omitting 2 tbsp per cup as recommended by this site) and used lemon yogurt instead of plain. It has the right amount of lemon flavor and doesn’t need a frosting, I just sprinkled confectioner’s sugar over the top. A great cake and one to add to my recipe box for the future.
OF COURSE IT WAS LACKING IN LEMON FLAVOR WHEN YOU MADE IT! YOU LEFT THE LEMON ZEST OUT! A KEY INGREDIENT!
If people cannot follow a recipe they should not complain about it!
Stick to the recipe the exact way Carol wrote it and you will not be dissapointed! Excellent. 🙂
I have changed my mind about this recipe. I followed the suggestions like using half butter and half applesauce, I used lemon yogurt, I doubled the lemon zest and lemon juice and I iced it with lemon icing and it came out moist and a wonderful lemon flavor. I usually don’t comment after I do so many alterations, but this one turned out a real winner with the changes…moist, nice lemon flavor and the lemon icing was the “icing on the cake!”
Ingredients:
3 cups cake flour
1 teaspoon baking soda
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Ingredients:
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs, separated
2 cups white sugar, divided
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain whole-milk yogurt
Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
Footnotes:
If you use Greek-style yogurt, you may thin it with a little milk to make it easier to incorporate into the batter.
source :allrecipes.com