Lemon Cake with Lemon Cream Cheese Frosting

Lemon Cake with Lemon Cream Cheese Frosting

Supremely moist and fluffy lemon layer cake with homemade lemon cream cheese frosting. Every bite bursts with fresh lemon flavor! The perfect cake for any occasion.

Ingredients

FOR THE LEMON CAKE:

·  2 1/4 cups cake flour*

·  1 tablespoon baking powder — I recommend aluminum free

·  1/2 teaspoon kosher salt

·  1 1/4 cups low-fat buttermilk

·  4 large egg whites

·  1 1/2 cups granulated sugar

·  2 teaspoons grated lemon zest

·  1 stick unsalted butter — at room temperature (8 tablespoons or 4 ounces)

·  1/2 teaspoon pure lemon extract

 FOR THE LEMON CREAM CHEESE FROSTING:

·  8 ounces  cream cheese — softened

·  1 stick — 8 tablespoons or 4 ounces unsalted butter, softened

·  2 3/4  cups powdered sugar — sifted

·  2 tablespoons freshly squeezed lemon juice — divided (from about 1/2 a large lemon)

·  1 tablespoon freshly grated lemon zest

·  1 teaspoon pure vanilla extract

·  1/8 teaspoon kosher salt

Instructions

1.     Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment.

2.     In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.

3.     Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.

4.     …………………………………

5.     ……………………………………………

Full instructions: Click here

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