Lemon Cake with Lemon Cream Cheese Frosting

Good evening!

     How’s everyone’s last days of August going? Crazy to think that September is just around the corner! The other day I decided I wanted to bake something with lemon frosting, so I simply googled ”lemon frosting cake”, and immediately came across this tasty recipe. It’s quite easy, so if you’re a citrus fan I recommend you to try it.

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Lemon Cake with Lemon Cream Cheese Frosting

  • 2 1/4 cups cake flour*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk**
  • 4 large egg whites
  • 1 1/2 cups sugar
  • 2 teaspoons lemon zest
  • 115 gr. margarine
  • 1/2 teaspoon lemon extract
  • 230 gr. cream cheese (for the frosting)
  • 115 gr. butter (for the frosting)
  • 2 3/4 cups powdered sugar (for the frosting)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract***
  • 1/8 teaspoon salt

*I used all-purpose flour; measure 2 1/2 cups, remove 5 tablespoons, and instead add 5 tablespoons of cornstarch, sift
**I added 1 tablespoon of apple vinegar to 1 cup of regular milk
***I used vanilla powder

     Pre-heat your oven to 180°C/350°F and prepare two 20 cm. cake pans; as I don’t have such small cake pans, I had to improvise a little and use aluminum foil to make a barrier and in the end still had to cut some edges off to ensure both layers were of equal size. But anyway, back to the steps!

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My DIY smaller cake pan 😀

     Sift the flour, baking powder, and salt in one bowl. In a separate one whisk your egg whites with the buttermilk. Put your sugar and lemon zest in a third bowl and rub them together with your fingers, so that the sugar becomes moist. Add the butter, beat on high speed, and then add the lemon extract. Then start adding your flour and milk mixtures, alternating between the two of them, beating on high speed for a few minutes. Once everything is mixed, evenly divide the batter into the two cake pans and bake for 30-40 minutes; seeing how I baked both at the same time, the top cake baked a bit faster than the bottom one.

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This is the lemon extract I used. It’s lemon juice and oil.

     Let your cakes cool for 5-10 minutes before you gently remove them from the pans and leave to cool completely. Seeing how I had to speed up the process due to time restraints, I put my cakes in the freezer for about 15 minutes. To make the frosting just first beat the butter and cream cheese for 2-3 minutes, then add the remaining ingredients, and mix until it’s all nice and creamy. If needed, feel free to add a second tablespoon of lemon juice, though I personally didn’t need any.

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     Lastly, frost your cakes as desired; again, due to my limited time, I wasn’t able to decorate as I would have wanted to. It’s best if you even out your cake layers with a serrated knife so that they are flat, but I skipped this to make everything faster. Also, I used up the last lemon for this cake, so I didn’t have any extra to think of something cute on top 😦 I was actually contemplating blogging about this cake, but it was quite tasty, so I didn’t want to miss this chance. The frosting reminds me of what I use for the scrumptious red velvet cake I’ve made a couple of times. All in all, my family members all highly approved of this recipe and complimented me, so I was left very pleased! It has a very nice touch of acidity from the lemons, but is light and creamy because of the frosting. Give it a go 🙂

Until next time!

– Zi

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