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.
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Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well.
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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.
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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.
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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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Thank you for taking time out of your day to stop by my blog
This is not Friday but oh Man…. This looks very decadent! I’m sure it was fabulous. Thanks for sharing!💕