Zingy Lemon Cake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 eggs
• 2/3 cup 2% low-fat milk, divided
• 2 teaspoons vanilla extract
• 2 cups sifted cake flour (sift first then measure)
• 1 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 lemon, zest of, finely grated
• 1 pinch fine salt
• 1/2 cup butter, softened

Recipe

• 1 preheat oven to 350°f grease bottom and sides of one 9" round cake pan. line bottom with parchment paper and set aside.
• 2 in a bowl, whisk together eggs, half the milk, and the vanilla.
• 3 in another bowl, whisk together flour, sugar, baking powder, lemon rind and salt. using an electric mixer, beat dry ingredients with remaining milk and butter at medium speed for 2 minutes until fluffy. add egg mixture 1/3 at a time, mixing well and scraping down sides of bowl between additions.
• 4 transfer batter to prepared pan. bake in preheated oven 30 minutes or until cake tester comes out clean from center. cool in pan 10 minutes. run a thin-bladed knife around the edge of the pan, then turn cake out onto a rack until fully cooled. peel off parchment paper before slicing.