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Zesty Lemon Cake with Lemon Swiss Meringue Buttercream
VEENA AZMANOV24Ingredients
35Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 6 oz. unsalted butter (1 ½ stick room temperature)
- 1 1/2 cups all purpose flour
- 1 cup white sugar (divided)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 large eggs
- 1/8 tsp. cream of tartar
- 1/4 cup milk
- 2 Tbsp. lemon juice
- 2 Tbsp. Sour Cream
- 1/2 tsp. lemon zest
- 1 tsp. vanilla extract
- 2 drops gel food color (yellow)
- 1/4 cup lemon juice
- 1/2 tsp. lemon extract
- 1/2 tsp. lemon zest (optional)
- 4 drops lemon (yellow food gel colors)
- 1/4 cup simple syrup (to brush cake layers)
- 4 cups Swiss Meringue Buttercream
- 4 cups buttercream (Italian Meringue)
- 4 cups buttercream (American)
- 4 cups buttercream (French)
- 4 cups buttercream (German)
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