High Altitude Lemon Cake Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
• In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
• Mix together cake flour, lemon zest, baking powder, and salt.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.
• Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.