High-Altitude Lemon Cake

The juice and zest from 1 whole lemon give this high-altitude lemon cake a yummy tart flavor that tastes especially good with strawberry frosting.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 331 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.

Step 2

Mix together cake flour, lemon zest, baking powder, and salt.

Step 3

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.

Step 4

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.

Step 5

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.