Description
A delightful and moist lemon cake that’s perfect for celebrations or anytime you want to impress. This cake features a refreshing lemon flavor and a creamy frosting.
Ingredients
Scale
- 2 cups cake flour
- 1 cup sugar
- ½ cup unsalted butter (softened)
- 1 cup buttermilk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 3 large egg whites
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz. cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- A pinch of salt
Instructions
- Gather your ingredients.
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients: in a bowl, whisk together the cake flour, baking powder, and salt.
- Cream the softened butter and sugar until light and fluffy.
- Add the whipped egg whites to the buttery mixture, folding gently.
- Incorporate buttermilk and flour, alternating, starting and ending with the flour.
- Mix in the fresh lemon juice and zest.
- Pour the batter into two prepared 9-inch round cake pans.
- Bake for 25-30 minutes until the top springs back when lightly pressed.
- Cool the cakes in the pans for about 10 minutes and then transfer to a wire rack.
- Beat together cream cheese and butter until smooth.
- Add sifted powdered sugar gradually.
- Mix in lemon juice, zest, and a pinch of salt for the frosting.
- Level the cakes and frost between layers, on top, and the sides.
- Decorate with fresh berries or lemon slices if desired.
Notes
For a delicious serving suggestion, pair with whipped cream and iced tea.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg