LEMON CAKE
FOR THE LEMON CAKE, I USED:
- two ¼ Cups.Of cake flour.
- A Tbsp.Of baking powder.
- half Tsp.Of kosher salt.
- 1¼ Cups.Of low-fat buttermilk.
- four large egg whites.
- 1½ Cups.Of granulated sugar.
- two Tsp.Of grated lemon zest.
- A stick.Of unsalted butter at room temp.
- half Tsp.Of pure lemon extract.
AND TO MAKE THE LEMON CREAM CHEESE FROSTING:
- One Cream cheese box, softened.
- One stick.Of unsalted butter softened.
- 2¾ Cups.Of sifted powdered sugar.
- two Tbsp.Of freshly squeezed lemon juice.
- one Tbsp.Of freshly grated lemon zest.
- one Tsp.Of pure vanilla extract.
- A pinch.Of kosher salt.
DIRECTIONS:
Step one:
The oven should be preheated at three hundred fifty degrees Fahrenheit, with a wire rack in the middle of the oven, and I greased and floured two eight-inch round cake pans, and lined them with parchment paper, I greased the parchment paper as well with unsalted butter, and set them aside.
Step two:
After that, I sifted all together; the cake flour, baking powder, and salt in a medium-sized mixing basin.
Step 3:
In a medium-sized mixing basin or large measuring cup, I whisked together the buttermilk and egg whites until well blended.
Step 4:
In the bowl of a standing mixer or a large mixing basin, I combined the granulated sugar with lemon zest and rub them together with your hands until the sugar was sticky and fresh.
Step 5:
At this step, I added the butter and continued to beat on medium speed for 3 minutes, until the mixture was light and airy.
Step 6:
Then, I whisked together the lemon extract, And using a medium-speed mixer, I added one-third of the flour mixture, followed by half of the egg/buttermilk combination, and beat until well-incorporated.
Step 7:
Still on medium speed, I added the next third of the dry ingredients, followed by the remaining eggs/buttermilk.
Step 8:
And I continued to beat until smooth, mixing until the batter was smooth, then I added the other dry ingredients and mixed again until well combined.
Step 9:
Following that, I added an additional two minutes on medium speed, beating constantly, to make sure the batter was well incorporated and that enough air has been pounded into it.
Step 10:
And I used a rubber spatula or an offset spatula to smooth the tops of the cakes once they have been divided equally.
Step 11:
The next step, was baking for thirty to thirty five minutes until the cakes fully rise, spring back softly when pressed, and a tiny knife inserted into the middle comes out clean.
Step 12:
I placed the cake pans on a wire rack and let them cool for five minutes before removing them from the pans to cool completely.
Step 13:
The Frosting; To make the cream cheese and butter-smooth, use a stand mixer equipped with a paddle attachment and beat on medium speed for approximately three minutes, or until there are no lumps left.
Step 14:
Reduce the mixer speed to low and gradually add the powdered sugar, one tablespoon lemon juice, one tablespoon lemon zest, one teaspoon vanilla extract, and 1 teaspoon salt until well combined.
Step 15:
Then you can frost your cake, spreading the frosting down around all the sides, and use the decoration you prefer for this lemon cake.