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1-2-3-4 Lemon Cake Recipe | Martha Stewart This layered cake with lemon curd gets its name from the measurements of the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs, making it fairly easy to whip up.
1/4 cup fresh lemon juice (from 1 lemon) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk 1 teaspoon pure vanilla extract Confectioners’ sugar, for dusting Raspberries and whipped cream (optional), for serving
This layered cake with lemon curd gets its name from the measurements of the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs, making it fairly easy to whip up.
Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.) In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean.
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