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This lemon cake from scratch is bursting with lemon flavor! With a lemon cake base, lemon filling and lemon buttercream, you’ll have the perfect cake to get everybody in the mood for spring. Preheat the oven to 350 degrees F. Grease and flour two 8-inch round pans.
Directions Preheat the oven to 350 degrees Grease and flour two 8 x 2 inch round pans In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds. In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture.
In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside. In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
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