 | A dear friend was turning 40 and to celebrate, I hosted a girls only dinner party. The guest of honor requested a lemon cake for dessert and I happily agreed, since I love lemon almost as much as I love chocolate. I used my go to, lemon cream cheese frosting, but I wanted to try a new lemon cake. I have a major aversion to zest in cakes, I just don't enjoy the texture at all. I heavily adapted this recipe from one I saw on the Chowhound message board. The buttermilk gives it the perfect tang. We devoured this cake, but I made sure to save a piece for Miss F, who was snoozing away upstairs while we celebrated (or cackled, as C calls it.) |
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
¼ cup fresh-squeezed lemon juice
1 cup buttermilk
8 ounces cream cheese, softened
½ cup butter, softened
¼ cup fresh-squeezed lemon juice
4 cups confectioners’ sugar
Preheat the oven to 350 degrees. Grease and flour two 8” round cake pans, set aside. In a medium bowl, sift together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer, beat the sugar and butter until fluffy, about 5 minutes. Beat in the eggs one at a time. Stir in the lemon juice. Add the flour and buttermilk in three additions, alternating between each. Divide the batter and pour into the two prepared pans. Bake for 32 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the pans for 10 minutes, then remove the cakes from the pans to cool on a wire rack.
Beat together the cream cheese and butter for 3 minutes on medium speed. Add the lemon juice. Add the confectioners’ sugar 1 cup at a time and beat for 5 minutes more. Frost the cooled cakes.
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