Culinary Institute of America

Lemon Cake

Preparation info
  • Makes

    6

    cakes ( 8 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
All-purpose flour 2

Method

  1. Coat the cake pans with a light film of fat and line them with parchment circles.
  2. Sift together the flour, cornstarch, and baking powder.
  3. Cream the butter, confectioners’ sugar, and lemon zest with the paddle attachment, starting on low speed and increasing to medium speed and scraping down the bowl as needed, until the mixture is smooth and light in