On Friday afternoon, I gathered all the necessary ingredients for my cake, and snapped this photo. Everything I would need is pictured below.
+ 3/4 🥛
This is the recipe right out the The Southern Cake Book…
Luscious Lemon Cake
Ingredients
- 8 egg yolks
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- Luscious Lemon Frosting
Directions
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Preheat oven to 375°. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale.
-
Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well.
-
Combine flour, baking powder, and salt; add to butter mixture alternately with ¾ cup milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. lemon zest, 1 tsp. fresh lemon juice, and 1 tsp. vanilla. Spoon batter into 3 greased and floured 8-inch round cake pans.
-
Bake at 375° for 12 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
-
Spread Luscious Lemon Frosting between layers of cake. Cover and chill until ready to serve.
When the cakes came out of the oven, they seemed to be a bit more flat than usual. It didn’t occur to me what I had done until I compared my ingredients photo to the recipe. I had doubled the amount of butter the recipe called for 🫢
The only explanation I have is…
I read the 3 instead of the 3/4 when I was gathering my ingredients.
As it turned out, the cake was different, but not bad. Still edible.
Buttercream frosting saved the day!
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