Best 2 High Altitude Lemon Cake Recipes

**Indulge in the Delightful Symphony of High-Altitude Lemon Cake: A Journey Through Three Luscious Recipes**

Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you to a realm of pure bliss. We present to you a trio of high-altitude lemon cake recipes that are not just ordinary desserts, but masterpieces crafted with precision and passion. Whether you're an experienced baker seeking a challenge or a novice yearning for a sweet treat, these recipes are designed to cater to your every desire.

First, we have the classic High-Altitude Lemon Cake, a timeless recipe that has stood the test of time. This traditional cake boasts a moist and fluffy crumb, complemented by a vibrant lemon flavor that dances on your palate. The secret lies in adjusting the ingredients and baking techniques to suit the unique challenges of high-altitude baking.

Next, we introduce the High-Altitude Lemon Pound Cake, a denser and richer variation that is sure to satisfy your cravings for something substantial. This cake boasts a dense, moist crumb that melts in your mouth, while the intense lemon flavor takes center stage. The addition of butter and sugar elevates this cake to a new level of indulgence.

Last but not least, we have the High-Altitude Lemon Blueberry Cake, a delightful combination of sweet and tangy flavors. This cake features a moist and tender crumb studded with plump blueberries that burst with flavor in every bite. The addition of lemon zest and juice adds a refreshing twist that perfectly complements the sweetness of the blueberries.

Here are our top 2 tried and tested recipes!

HIGH-ALTITUDE LEMON CAKE

High-Altitude Lemon Cake image

This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen's recipe for that!)

Provided by sydd

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

2 ¾ cups cake flour
1 tablespoon lemon zest
3 teaspoons baking powder
¾ teaspoon salt
4 egg whites
1 ⅓ cups white sugar, divided
¾ cup butter, at room temperature
1 ½ cups milk
¼ cup lemon juice
2 teaspoons lemon extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
Mix together cake flour, lemon zest, baking powder, and salt.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.
Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 50.2 g, Cholesterol 32.9 mg, Fat 12.4 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 7.7 g, Sodium 380.7 mg, Sugar 24 g

HIGH ALTITUDE CHIFFON CAKE WITH VARIATIONS

High Altitude Chiffon Cake With Variations image

At higher altitudes, cakes are more sensitive to slight changes; therefore, it is important to carefully follow the directions given for each recipe. Be sure that measurements are exact and especially note the addition or subtraction of amounts by tablespoons from cups of flour or liquid. Always use measuring spoons or cups when definite amounts of ingredients are specified. When measuring flour and baking powder, do not pack them, but spoon lightly and level off. Always sift flour before measuring. Brown sugar and shortening should be packed into the cup or spoon to give accurate measurements. Shortening should be at room temperature for best results. This recipe is mainly for 5000 to 7500 feet in elevation. For higher elevations, make these adjustments: Plain Chiffon: Reduce baking powder to l tsp. Orange Chiffon: Reduce baking powder to 3/4 tsp. Lemon and Pineapple Chiffons: Same as 5,000 ft. From the University of New Mexico, Agriculture Department

Provided by Molly53

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups sifted cake flour (all-purpose flour will not yield as fine or light a product)
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil (room temperature)
4 egg yolks, unbeaten (refrigerator temperature)
3/4 cup cold water
2 teaspoons vanilla extract
1 cup egg white (6-7 extra large)
1/2 teaspoon cream of tartar

Steps:

Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
Make a well in center and add oil, egg yolks, water, and vanilla.
Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
Place egg whites and cream of tartar in another mixer bowl.
Using clean beaters, beat to stiff peaks but not dry.
Add beaten eggs whites to batter by thirds.
With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
Pour batter into an ungreased, 10-inch tube pan.
Bake at 350° for 55-65 minutes or until done.
Remove from oven and cool in inverted pan.
**Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
**Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
**Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.

Nutrition Facts : Calories 309.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 62.9, Sodium 276.2, Carbohydrate 47.9, Fiber 0.5, Sugar 25.3, Protein 5.4

Tips:

Use cake flour: Cake flour is a low-protein flour that produces a tender, moist crumb. If you don't have cake flour, you can make your own by whisking together 1 cup all-purpose flour and 2 tablespoons cornstarch.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will make the cake light and airy.
Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, which will make the cake tough.
Bake the cake at a high altitude: The high altitude will cause the cake to rise more than it would at a lower altitude. If you're not sure what the altitude is where you live, you can use a kitchen thermometer to measure the boiling point of water. If the water boils at 202 degrees Fahrenheit, you are at a high altitude.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This lemon cake is a delicious and easy-to-make dessert that is perfect for any occasion. The high altitude adjustments make it a great choice for those who live in high-altitude areas. With its moist crumb, tangy lemon flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it.