Whole Wheat Lemon Cake
This whole wheat lemon cake is soft, tender and easy to make. No searching for the lemon flavor here, we made sure this was a lemon cake, if you know what I mean.
Servings: 8 slices
Calories: 192kcal
Ingredients
- 1 cup (120 g) soft white wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup (60 g) whole milk
- ¼ cup (60 g) fresh lemon juice
- 1 teaspoon lemon extract optional
- 1 teaspoon vanilla extract
- ⅔ cup (140 g) granulated cane sugar
- 1 tablespoon (8 g) lemon zest
- ¼ cup (50 g) oil
- 2 large eggs
- Lemon Whipped Cream Frosting
Instructions
- Preheat the oven to 350°F with the rack in the center. Line 2 6-inch round cake pans with parchment paper (see notes for other pan sizes).
- In a small bowl combine 1 cup soft white wheat flour, 1 teaspoon baking powder and ¼ teaspoon sea salt.
- In a small dish combine ¼ cup whole milk, ¼ cup fresh lemon juice, 1 teaspoon vanilla extract and 1 teaspoon lemon extract (if using), the mixture will curdle.
- In a large mixing bowl, using your fingers, massage the 1 tablespoon lemon zest into ⅔ cup granulated cane sugar until fragrant. Add ¼ cup oil and mix until combined.
- Using an electric hand mixer, beat in 2 large eggs one at a time, beating well after each addition.
- Add the dry ingredients alternately with the milk mixture. Mix on low speed until combined, increase the speed to medium and beat until well combined and smooth, about 20-30 seconds.
- Divide the batter evenly between the pans, bake at 350°F for 30-34 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool for 5-10 minutes in the pans then use a thin knife to loosen the edges. Invert onto cooling racks and remove the parchment paper, cool completely before frosting.
Notes
1 8-inch round pan, bake for 35-40 minutes (double the recipe and bake in 2 8-inch pans for a two layer 8 inch cake).
For a 9 inch cake, double the recipe and bake in 2 9-inch round pans for 30-35 minutes.
For cupcakes, bake for 20-22 minutes in a standard size cupcake pan. This recipe will make around 10-12 cupcakes.
Nutrition
Serving: 1slice (⅛ of the recipe) | Calories: 192kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 145mg | Potassium: 96mg | Fiber: 2g | Sugar: 17g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg