Ingredients
3 cups all purpose flour
1 tbsp baking powder
3/4 tsp salt
1 cup unsalted butter (room temp)
1 tbsp lemon zest from large lemon
2 cups granulated sugar
4 large eggs separated (room temp)
2 tsp vanilla
2/3 cup milk (room temp)
1/3 cup lemon juice fresh squeezed
Directions
Preheat oven to 350° F.
Mix flour, baking powder and salt. Set aside.
Cream butter and lemon zest.
Slowly add sugar until fluffy and pale white.
Add egg yolks, one at a time.
Add vanilla.
Alternate adding 1/3 of lemon and milk then 1/3 flour mixture until all has been incorporated.
Whisk egg whites into meringue.
Slowly fold in to batter. Do not over work and deflate!
Divide batter into prepared pans.
Bake for 35 minutes or until tooth pick comes out clean.
Let sit in pan(s) for ten minutes.
Remove from pan(s) and allow to cool completely
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