Cook Time: 50 minutes
Ingredients:
- 6 tablespoons butter
- 2/3 cup granulated sugar
- 4 egg yolks
- 1 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup milk
- 2 teaspoons finely grated lemon peel
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Preparation:
Heat oven to 350°. Butter and flour a 5x9x3-inch loaf pan.In a mixing bowl, cream the butter with sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and lemon colored; blend thoroughly into creamed mixture.
Sift together the flour, baking powder
and salt. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well.
Blend in the lemon zest and juice and the extracts. Spoon batter into the prepared loaf pan. Bake until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan, about 45 to 50 minutes.
Cool in pan on rack for about 45 minutes; remove from pan and cool thoroughly. If desired, sift powdered sugar over the top.
More Lemon Cake Recipes
Lemon Pudding Cake
Sue's Lemon Pudding Cake Pie
Lemon Cake with Lemon Frosting
Lemon Poppy Seed Cake
Sour Cream Lemon Cake
Lemon Sponge Cake
Lemon Sauce
Blueberry Lemon Pudding Cake
Citrus Cakes
Dessert Sauce Recipes
Lemon Pies
Cakes, Pies, Desserts
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
