Page 89 - E-module IC Reading

5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
6. In another bowl, combine ¼ cup lemon juice and vanilla.
7. Add the flour to the batter.
8. Divide the batter evenly between the pans, smooth the tops, and bake for
45 minutes to 1 hour, until a cake tester comes out clean.
9. When the cakes are done, allow to cool for 10 minutes.
10. Remove the cakes from the pans and set them on a rack set over a tray or
sheet pan; spoon the lemon syrup over them.
11. Allow the cakes to cool completely.
12. For the glaze, combine the icing sugar and the lemon juice in a bowl,
mixing with a wire whisk until smooth.
13. Pour over the tops of the cakes and allow the glaze to drizzle down the
sides.
297 words, adapted from “Lemon Cake”, courtesy of Ina Garten,
https://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe-1913110

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