Zingy Lemon Cake Recipe

This light and fluffy cake by Emily Richards has a fresh lemon twist and is a perfect way to celebrate spring! A light mint cream served with it makes for a refreshing serving idea.

Preparation Time: 25 minutes
Bake Time: 30 minutes

2 eggs
2/3 cup (150 mL) 2% milk
2 tsp (10 mL) vanilla
2 cups (500 mL) sifted cake and pastry flour
1 cup (250 mL) granulated sugar
2 ½ tsp (12 mL) baking powder
1 tbsp (5 mL) grated lemon rind
Pinch salt
½ cup (125 mL) butter, softened

Grease bottom and sides of one 9-inch (23 cm) round cake pan. Line bottom with parchment paper; set aside.

In bowl, whisk together eggs, half of the milk and vanilla; set aside. In separate large bowl, stir together flour, sugar, baking powder, lemon rind and salt. Using an electric mixer, beat in butter and remaining milk at medium speed for 2 minutes or until fluffy. Beat in egg mixture in 3 additions, beating well and scraping down side of bowl between additions. Scrape batter into prepared pan.

Bake in 350 F (180 C) oven for about 30 minutes or until golden and tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Run knife around edge of cake, turn cake out and remove parchment. Let cool completely.

Makes One 9 inch (23 cm) cake, enough for 12 servings.