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Monthly Archives: April 2017

Lemon Cake

The perfect spring cake recipe. I ran across this on Pinterest and it actually turned out perfectly.

Ingredients:

For the cake

  • 2 1/4 cups cake flour
  • 1 TBSP baking powder
  • 1/2 tSP kosher salt
  • 1 1/4 cups low-fat buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 tsp grated lemon zest
  • 8 TBSP unsalted butter, at room temperature
  • 1/2 tsp pure lemon extract

For the icing

  • 8 oz cream cheese, softened
  • 8 TBSP unsalted butter, softened
  • 2 3/4 cups powdered sugar, sifted
  • 1 TBSP freshly squeezed lemon juice, (from about 1/2 a large lemon), plus 1 TBSP if needed
  • 1 TBSP freshly grated lemon zest
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt

Directions:

Preheat oven to 350 F

  • Grease two 9 inch round springform pans, parchment paper is not needed.
  • In a medium bowl, sift together Cake Flour, Baking Powder, and Salt
  • In a separate medium bowl whisk together the Buttermilk and Egg Whites
  • In the bowl of the stand mixer, add Lemon Zest and Sugar. Using your fingers, rub the lemon zest into the sugar until sugar is moist and well combined.
  • Add the Butter to the mixing bowl and mix on medium speed for a minimum of 3 minutes, until the mixture is light and fluffy.
  • Mix in the Lemon Extract.
  • Add in 1/3 of the Flour Mixture, then beat on medium speed until combined.
  • Continue on medium speed and add in 1/2 of the Buttermilk Mixture.
  • Add another 1/3 of the Flour Mixture, then add the remaining Buttermilk Mixture. Beat until smooth.
  • Stir in the remaining Flour Mixture, then continue mixing on medium speed for at least 2 more minutes until well combined and very airy.
  • Divide the batter evenly between the two pans and use a spatula to level off the tops.
  • Bake for 35-40 mins until springy and a toothpick comes out clean.
  • Allow to cool for 10 mins before removing the springform pan. Then remove the cakes from the bottom pan, and allow them to cool on a wire rack.

Prepare the icing:

  • Use the stand mixer with the paddle attachment.
  • Mix the Cream Cheese and Butter on medium speed for at least 3 minutes until well combined and smooth.
  • Reduce to stirring speed and add in the Powdered Sugar, Lemon Juice, Lemon Zest, Vanilla, and Salt. Once the sugar begins to incorporate increase the speed to medium.
  • Mix on medium speed for at least 3 minutes until the ingredients are well combined and frosting is light and fluffy.  May add additional Lemon Juice if needed to thin.
  • You may need to put the cake in the refrigerator for an hour or so to set the icing.