Description
This delicious lemon cake is perfect for any occasion!
Ingredients
Scale
- 1 1/4 plus 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoons kosher salt
- 1 1/4 cups granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 4–5 drops of yellow food coloring gel
- 1/3 cup milk
- 3 large egg whites
- 1/4 cup lemon juice, strained
- 6 tablespoons unsalted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- Pinch kosher salt
- 1 vanilla bean, scraped OR 2 teaspoons vanilla paste or extract
- 2 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 4 tablespoons powdered sugar
- Yellow food coloring gel
- Green food coloring gel
Instructions
- Preheat oven to 350F. Grease and line a 8×8-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand-up mixer with the paddle attachment, add the sugar and lemon zest. Beat together to infuse oils into sugar.
- Add the butter and vanilla extract; beat until light and fluffy, about 2 to 3 minutes. Add food coloring if desired.
- In a measuring cup, combine milk, egg whites, and strained lemon juice.
- Turn the mixer to low speed and alternate adding dry ingredients and liquid ingredients to the butter/sugar mixture until the batter is smooth.
- Pour the batter into the prepared baking pan and smooth it out. Bake for 25 to 32 minutes until a skewer comes out clean.
- Cool in the pan for about 10 minutes, then invert onto a cooling rack and cool to room temperature.
- In a stand mixer, beat cream cheese until smooth. Add butter and beat until smooth.
- Add powdered sugar, salt, vanilla, and heavy cream. Beat for 2 minutes until fluffy.
- Color portions of the frosting with food coloring as desired and transfer to piping bags.
- Add frosting to the top of the cake and style with an offset spatula.
- Pipe on rounds of frosting to resemble lemons and decorate with a small “V” shape for the stems.
- Store at room temperature for 2 to 3 days.
Notes
- For other baking pan alternatives, consult the baking notes.
- This cake can be kept in a colander or covered with plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg