Alice’s Lemon Cake

Alice’s Lemon Cake

In the fall of 2013, I became a Wilton Method Instructor (WMI) for Micheal’s Arts & Craft Store in Woodside, New York. Before returning to NYC, I was a WMI for Joann’s Fabric Store in Snellville, GA. This was a very transformational, shifting moment in my life. But the students in my class brought me the joy, connection, and love that I needed at that time, which strengthened my role as an instructor. 

Within the class, I met some incredible students who really influenced me, both personally and professionally. Yunmi, Khadija, Mae, and Alice were the girl gang that I needed. They were always so joyful, happy, and were overall authentically good souls.

One day while I was teaching the class how to stack and fill their cakes with buttercream, Alice walked in with a lemon cake. The entire class became silent as the aroma of Alice’s cake filled the air, and I was so intrigued with the essence of her cake as well. She knew how much of an impact her cake had, so at the end of the week, Alice slipped me the recipe to her Lemon cake. She said, “Teacher, I saw the smile on your face the entire time I decorated the cake the other day. This is for you”.

To this day, I still feel so honored to have received her recipe. Though Alice bought some cake decorating supplies in bulk and decided to return back to the Philippines with no success in contacting her since, Yunmi, Mae, Khadija, and I pray that she is well.

Alice’s Lemon Cake

• 2 ¾ Cups All-Purpose Flour sifted
• 2 teaspoon baking powder
• ½ teaspoon salt
• 4 sticks unsalted butter (room temperature)
• 2 Cups granulated sugar
• 6 Whole eggs
• 1 Fresh Squeezed lemon
• 2 Tablespoon lemon zest
• 1 teaspoon vanilla extract
• Set the oven to 325 degrees

Directions: Combine the unsalted butter and eggs beat on high until light and fluffy. Add the granulated sugar and continue to beat on high. Add the lemon extract, lemon zest, and vanilla. Mix all of the dry ingredients in a separate bowl such as the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and pour it into two 8 inches round baking pans.  Bake at 325 degrees for 25-30 minutes.

This recipe yields two dozen cupcakes.