Lemon Cake

 Make this easy, breezy, summery Lemon Cake to snack on, frost and take to a party or to share with your guests, using our Natural Lemon Artisan.

Ingredients

• 200 gm or 1 1/2 cups All-Purpose Flour or Cake/Pastry Flour
• 1 Tsp. Baking Powder
• ½ Tsp. Baking Soda
• ½ cup or 120 ml Milk (room temperature)
• 2 Tbsp. or 50 ml Sour Cream
• 1/2 cup or 113 gm Unsalted Butter
• 1 cup or 210 gm Granulated White Sugar
• 2 Large Eggs
• 2 tbsp. flavorless oil
• 2 Tbsp. Amoretti® Natural Lemon Artisan

Directions

• Preheat the oven to 350 F or 180 C.
• In a small bowl, mix together the flour, baking powder, baking soda and salt. Mix with a fork or whisk and keep aside. 
• Likewise, mix together the milk and sour cream and set aside.
• In another bowl or the bowl of a stand mixer, drop in the butter and cream for a few minutes using a stand mixer or a hand mixer.
• Add the granulated white sugar and cream again until light and fluffy! 
• Add in one egg at a time and mix to combine. 
• Alternate the dry (flour mix) and wet (milk mix) ingredients into the creamed batter. Scrape down the sides and give a final mix.
• Add the Lemon Artisan and bring everything together by folding or beating with the mixer on the lowest setting.
• Transfer to an 8 x 8 inch square pan or 9 x 13 inch sheet pan or 9 inch round pan, give the pan a couple of taps on the counter to release air bubbles and bake until a toothpick inserted into the center of the cake comes out clean (35-40 minutes).
• Cool on the counter until not warm to the touch.
• You can frost the cake with buttercream or whipped cream or cream cheese frosting.
• Also, candied lemon slices can be used to pep up the look of the cake.

Note: Candied Lemon Slices: 

• Boil 1 cup of water with 1 cup of sugar in a frying pan or shallow sauce pan. 
• Once the water starts boiling, bring the heat down and keep the syrup simmering. 
• Drop in sliced lemons. Do not over crowd or double layer. 
• Also, add a drop of yellow food coloring to give the candied lemons a bright yellow hue. 
• Keep simmering for 45 minutes to an hour, or until the lemon slices become translucent. 
• Transfer the slices carefully to a wire rack and air dry. You can use it as a garnish for baked treats and beverages or simply to snack on.