Lemon Cake with Lemon Cream Frosting

Posted by koolaidmoms on April 6, 2018April 6, 2018

When I was asked what I wanted for Easter dessert I immediately went to a nice homemade Lemon Cake with Lemon Cream Frosting. I didn’t want a boxed yellow lemon cake I wanted a real lemon cake. This is unusual for me in that I normally would just say anything chocolate, preferably chocolate cake with chocolate frosting. But, maybe because I am wishing for Spring (yes, there is snow on the ground as I write this) or it just sounded lighter I really wanted a lemon cake.

Verdict:

I loved the cake my family made for me. It was not too lemony but had a bit of a bright flavor. It was the perfect complement for our Easter dinner. I cannot wait to make this again!

Servings: ”8-12″
Difficulty: ”easy”
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Ingredients:

2 1/4 cups cake flour – I recommend using cake flour but you can use all-purpose flour it just is a slightly denser cake
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup buttermilk
3 large eggs
1 1/2 cups sugar
2 teaspoons lemon zest
1/2 cup butter, softened
1 teaspoon lemon extract

Frosting:

8 oz. cream cheese, softened
1/2 cup butter, softened
2 3/4 powdered sugar, sifted
juice of 1/2 lemon
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
pinch of salt

Directions:

Preheat the oven to 350 degrees. Grease two 8×2-inch round cake pans.
Sift together the cake flour, baking powder, and salt. In a separate medium bowl mix together the buttermilk and eggs.
Mix together the sugar and lemon zest in a mixing bowl. Add the butter to the sugar and beat on medium speed until very light and fluffy. Then beat in the lemon extract.
With beaters on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until well combined. Then add the next third of the dry ingredients, then the remaining then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the last of the dry ingredients. Beat until light and fluffy and you have lots of air incorporated into the batter.
Pour the batter into the two pans. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.
Place the cake pans on wire racks and let cool. Remove the cakes from pans and place gently on racks to finish cooling.
To make the frosting: Beat the cream cheese and butter together on medium speed until smooth and fluffy. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Beat until frosting is fluffy. Add the remaining tablespoon lemon juice to thin if needed.
Frost layer cake and serve.