Best High Altitude Lemon Cake Recipes

HIGH ALTITUDE LAYER CAKE

High Altitude Layer Cake image

This recipe for white layer cake at high altitudes dates back to 1953. I've perfected at 11,000 feet.

Provided by Mt Harvard

Categories Desserts Cakes

Time 40m

Yield 12

Number Of Ingredients 7

Ingredients

2 ⅔ cups sifted cake flour
2 teaspoons baking powder
¾ cup butter, softened
1 ¼ cups white sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk

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.

Nutrition Facts : Calories 335 calories, Carbohydrate 47.1 g, Cholesterol 94.1 mg, Fat 13.8 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 8.1 g, Sodium 195.4 mg, Sugar 22.1 g

HIGH-ALTITUDE LEMON CAKE

High-Altitude Lemon Cake image

This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen's recipe for that!)

Provided by sydd

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

2 ¾ cups cake flour
1 tablespoon lemon zest
3 teaspoons baking powder
¾ teaspoon salt
4 egg whites
1 ⅓ cups white sugar, divided
¾ cup butter, at room temperature
1 ½ cups milk
¼ cup lemon juice
2 teaspoons lemon extract

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.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 50.2 g, Cholesterol 32.9 mg, Fat 12.4 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 7.7 g, Sodium 380.7 mg, Sugar 24 g