LEMON CAKE

LEMON CAKE
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LEMON CAKE

FOR THE LEMON CAKE, I USED:

  • two ¼ Cups.Of cake flour.
  • A Tbsp.Of baking powder.
  • half Tsp.Of kosher salt.
  • 1¼ Cups.Of low-fat buttermilk.
  • four large egg whites.
  • 1½ Cups.Of granulated sugar.
  • two Tsp.Of grated lemon zest.
  • A stick.Of unsalted butter at room temp.
  • half Tsp.Of pure lemon extract.

AND TO MAKE THE LEMON CREAM CHEESE FROSTING:

  • One Cream cheese box, softened.
  • One stick.Of unsalted butter softened.
  • 2¾ Cups.Of sifted powdered sugar.
  • two Tbsp.Of freshly squeezed lemon juice.
  • one Tbsp.Of freshly grated lemon zest.
  • one Tsp.Of pure vanilla extract.
  • A pinch.Of kosher salt.

DIRECTIONS:

Step one:

The oven should be preheated at three hundred fifty degrees Fahrenheit, with a wire rack in the middle of the oven, and I greased and floured two eight-inch round cake pans, and lined them with parchment paper, I greased the parchment paper as well with unsalted butter, and set them aside.

Step two:

After that, I sifted all together; the cake flour, baking powder, and salt in a medium-sized mixing basin.

Step 3:

In a medium-sized mixing basin or large measuring cup, I whisked together the buttermilk and egg whites until well blended.

Step 4:

In the bowl of a standing mixer or a large mixing basin, I combined the granulated sugar with lemon zest and rub them together with your hands until the sugar was sticky and fresh.

Step 5:

At this step, I added the butter and continued to beat on medium speed for 3 minutes, until the mixture was light and airy.

Step 6:

Then, I whisked together the lemon extract, And using a medium-speed mixer, I added one-third of the flour mixture, followed by half of the egg/buttermilk combination, and beat until well-incorporated.

Step 7:

Still on medium speed, I added the next third of the dry ingredients, followed by the remaining eggs/buttermilk.

Step 8:

And I continued to beat until smooth, mixing until the batter was smooth, then I added the other dry ingredients and mixed again until well combined.

Step 9:

Following that, I added an additional two minutes on medium speed, beating constantly, to make sure the batter was well incorporated and that enough air has been pounded into it.

Step 10:

And I used a rubber spatula or an offset spatula to smooth the tops of the cakes once they have been divided equally.

Step 11:

The next step, was baking for thirty to thirty five minutes until the cakes fully rise, spring back softly when pressed, and a tiny knife inserted into the middle comes out clean.

Step 12:

I placed the cake pans on a wire rack and let them cool for five minutes before removing them from the pans to cool completely.

Step 13:

The Frosting; To make the cream cheese and butter-smooth, use a stand mixer equipped with a paddle attachment and beat on medium speed for approximately three minutes, or until there are no lumps left.

Step 14:

Reduce the mixer speed to low and gradually add the powdered sugar, one tablespoon lemon juice, one tablespoon lemon zest, one teaspoon vanilla extract, and 1 teaspoon salt until well combined.

Step 15:

Then you can frost your cake, spreading the frosting down around all the sides, and use the decoration you prefer for this lemon cake.

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