Lemon Cake with Lemon Cream Cheese Frosting
Try this Lemon Cake with Lemon Cream Cheese Frosting recipe.
Try this Lemon Cake with Lemon Cream Cheese Frosting recipe.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 8 oz. cream cheese softened
- 1/2 cup (1 stick) unsalted butter softened
- 1/8 teaspoon kosher salt
- 2 teaspoons grated lemon zest
- 1/2 teaspoon pure lemon extract
- 2 1/4 cups cake flour*
- 1 tablespoon baking powder (i recommendâ aluminum free)
- 1 1/4 cups low fatâ buttermilk
- 1 stick (8 tablespoons or 4 ounces) unsalted butter at room temperature
- 2 3/4 cups powdered sugar sifted
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 a lar
- 1 tablespoon freshly grated lemon zest
- Carbohydrate 7.65205834206314 g
- Cholesterol 31.4583333504482 mg
- Fat 11.9189245897988 g
- Fiber 0.0353333346048991 g
- Protein 1.73059541673433 g
- Saturated Fat 7.31989021242418 g
- Serving Size 1 1 Serving (50g)
- Sodium 99.6478333342966 mg
- Sugar 7.61672500745824 g
- Trans Fat 1.05307537545182 g
- Calories 142 calories
Step-by-step
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Butter and flour two 8x2-inch cake pans, line with parchment paper, then butter the parchment.
- In a medium bowl, sift together the cake flour, baking powder, and salt.
- In a separate, medium bowl or a large measuring cup, whisk together the buttermilk and egg whites.
- 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.
- Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined.
- Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk.
- Beat until the batter is smooth, then add the remaining dry ingredients.
- Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and plenty of air has been beaten into it.
- Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula.
- Bake for 30-35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean.
- Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen.
- Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up.
- Let cool to room temperature.
- Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes.
- Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt.
- Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes.
- Add remaining tablespoon lemon juice to thin if desired.
- Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface.
- Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate.
- Evenly cover the top with lemon cream cheese frosting.
- Place the second cake layer on top, cut-side down.
- Top with more frosting and spread the frosting down around the sides.
- Decorate as desired.
- You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set.
- Let come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.
A Burst of Sunshine: My Lemon Cake Adventure
Baking has always been my happy place, a quiet sanctuary where I can escape the daily grind and create something beautiful and delicious. Today, I want to share with you a recipe that’s become a favorite in my home – a bright, zesty lemon cake with a tangy cream cheese frosting that’s simply irresistible. This isn't just a cake; it's a celebration of sunshine in every bite.
The initial inspiration came from a longing for something light and refreshing. It was a sweltering summer afternoon, and I craved something that would cut through the heat, something that would evoke the feeling of a cool breeze and the scent of blooming lemon trees. The idea of a lemon cake immediately sprung to mind, and I set about creating a recipe that would capture that perfect balance of tart and sweet.
The journey wasn't without its challenges. I experimented with different ratios of lemon zest and juice, adjusting the sweetness of the frosting to achieve that perfect harmony of flavors. I meticulously tested baking times, ensuring that the cake was perfectly moist and tender, yet firm enough to hold its shape. The result is a cake that’s not overly sweet, with a delicate crumb and a refreshingly vibrant flavor that will transport you to a sunny citrus grove.
The process itself is surprisingly straightforward, even for less experienced bakers. The recipe provides clear and concise instructions, guiding you through each step with ease. From preparing the batter, which is light and airy, to baking the cakes to perfection, to the incredibly satisfying process of creating the cream cheese frosting, every stage is a joy to experience. And the final product? A glorious lemon cake that's not only visually stunning, with its bright yellow color and creamy frosting, but also incredibly delicious.
I often bake this cake for gatherings with friends and family. It’s the perfect dessert for any occasion, from casual weekend brunches to more formal dinner parties. It’s consistently a crowd-pleaser, leaving everyone wanting more. The aroma alone is enough to fill a room with warmth and happiness, setting a joyful tone for any event. But what I really love about this cake is its versatility. Feel free to experiment with different decorating techniques, adding fresh berries, candied lemon peels, or even a sprinkle of confectioners’ sugar. The possibilities are endless.
More than just a dessert, this lemon cake represents a little piece of happiness, a moment of calm amidst the chaos of daily life. It's a testament to the power of simple ingredients, carefully combined and lovingly baked, to create something truly extraordinary. I hope this recipe brings you as much joy as it has brought me. It's more than just a recipe; it's a little slice of sunshine.
Ingredients: (These are just the ingredients, the details of how much you need can be found in the recipe, naturally)
- Cake Flour
- Baking Powder
- Salt
- Buttermilk
- Egg Whites
- Granulated Sugar
- Lemon Zest
- Butter
- Lemon Extract
- Cream Cheese
- Powdered Sugar
- Lemon Juice
- Vanilla Extract
