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Lemon Layer Cake with Lemon Cream Cheese Frosting



Ingredients

FOR THE LEMON CAKE:
  •  2 1/4 cups cake flour*
  •  1 tablespoon baking powder — I recommend aluminum free
  •  1/2 teaspoon kosher salt
  •  1 1/4 cups low-fat buttermilk
  •  4 large egg whites
  •  1 1/2 cups granulated sugar
  •  2 teaspoons grated lemon zest
  •  1 stick unsalted butter — at room temperature (8 tablespoons or 4 ounces)
  •  1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:
  •  8 ounces  cream cheese — softened
  •  1 stick — 8 tablespoons or 4 ounces unsalted butter, softened
  •  2 3/4  cups powdered sugar — sifted
  •  2 tablespoons freshly squeezed lemon juice — divided (from about 1/2 a large lemon)
  •  1 tablespoon freshly grated lemon zest
  •  1 teaspoon pure vanilla extract
  •  1/8 teaspoon kosher salt

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment.
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