Lemon layer cake

12 servings

Ingredients

Cake

• 2 1/4 cups cake flour (replace 4 1/2 tbsp with cornstarch)
•  1 tbsp baking powder
•  1/2 tsp salt
•  1 1/4 cups buttermilk
•  4 egg whites
•  1 1/2 cups sugar
•  2 tsp lemon zest
•  1/2 cup (113 g) butter, softened
•  1/2 tsp lemon extract

Frosting

• 8 oz (227 g) cream cheese, softened
•  1/2 cup (113 g) butter, softened
•  2 3/4  cups powdered sugar
•  2 tbsp lemon juice (1 + 1)
•  1 tbsp lemon zest
•  1 tsp vanilla extract
•  1/8 tsp salt

Recipe

Cake

1. Oven: 350 °F = 176 °C:
2. Butter and flour 2 round pans. Baking paper, butter.
3. Rub lemon zest and sugar together. Add butter, beat for 3 min until fluffy. Add lemon extract.
4. Mix separately cake flour, baking powder and salt. Mix separately buttermilk and egg whites.
5. Add 1/3 of flour mixture, then 1/2 of milk mixture. 1/3, 1/2, 1/3. Beat for 2 min until airy.
6. Bake for 30-35 min.

Frosting

1. Beat with mixer cream cheese and butter until smooth (3 min).
2. Add powdered sugar, 1 tbsp lemon juice, lemon zest, vanilla extract, and salt. Once sugar is incorporated, beat at high speed for 3 min. Add lemon juice to adjust thickness.
3. Trim the tops off the cake layers to create a flat surface. 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. Refrigerate for 40 min.

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from wellplated

made for Matthaeus’s birthday