Tangy Lemon Cake Recipe

Name: Tangy Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 1 tsp. lemon extract; 1 tsp. vanilla extract; 1 1/4 c. sugar; 2 1/2 c. sifted cake flour; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 1/3 c. buttermilk; 4 egg whites; 1/4 c. sugar

Servings: persons

1
Cream together margarine, lemon extract and vanilla extract. Blend in 1 1/4 cup sugar.
2
Sift together flour, baking powder and salt.
3
Add alternately with buttermilk, beating well after each addition.
4
Beat egg whites until foamy.
5
Gradually add 1/4 cup sugar, beating until stiff peaks form.
6
Fold into batter.
7
Pour into 2 greased 9-inch layer pans.
8
Bake at 350u00b0 for 30 minutes or until done.
9
Cool 10 minutes; remove from pans.
10
Fill and frost with a lemon 7-Minute Frosting.

1617

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. margarine, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 1/4 c. sugar, and more.

Yes, Tangy Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tangy Lemon Cake

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