Recipe: Lemon Cake with Lemon Buttercream Frosting

Friday, April 18, 2014

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Every year my husband's birthday rolls around and every year, the request is the same. Lemon cake. And every year he ends up being the only one to truly enjoy said lemon cake.

But this year I set out on a mission to figure out a way to make a lemon cake that everyone would like -  my first thought was of buttercream frosting {because you can never go wrong with a buttercream frosting!}. I added hints of lemon to the cake and to the frosting. The result? A hit with everyone… even this chocolate loving girl will have seconds… I think this would make a perfect cake for Easter brunch this weekend.

Lemon Cake

1 C Butter, softened
2 C Sugar
4 Eggs, room temperature
1/4 C Lemon Juice
2 T Lemon Zest
1 t Vanilla Extract
3 C Cake Flour
2 1/2 t Baking Powder
1/4 t Salt
1 C Buttermilk, room temperature

Preheat oven to 350. Spray and prepare 2 round cake pans.

In a large bowl, beat butter with mixer until creamy. Gradually add the sugar. Beat for about 5 minutes and then add the eggs one at a time. After the eggs have mixed in add zest, lemon juice and vanilla. Beat until just blended.

While wet ingredients are mixing, sift together cake flour, baking powder and salt. Add dry ingredients to the mixer alternating with the buttermilk. Beat at low speed until just blended after each addition.

Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes. Cool on a wire rack for 10 minutes before removing from pans.

Lemon Buttercream Frosting

1 C Buter
2 T Lemon Zest
1/4 C Lemon Juice
2 T Milk
5 C Confectioner's Sugar (about 16 oz)

In a bowl, beat the butter unit creamy then add zest, lemon juice and milk. Gradually add the sugar, beating until light and fluffy.

You could add food coloring to the frosting (or even to the cake) if you'd like, but I did not.

To frost the cake, spread a generous amount of frosting between the 2 layers, then frost the sides and top. Garnish with lemon.

**When measuring cake flour, always make sure to sift the flour BEFORE measuring, otherwise your cake will end up dense and dry.


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