Lemon Cake
Ingredients
The cake
-
1 ¼
cups
all-purpose flour
-
1 ¼
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
1 ¼
cups
granulated sugar
-
2
tablespoons
lemon zest
-
½
cup
unsalted butter
-
1
teaspoon
pure vanilla extract
-
4-5
drops
yellow food coloring gel (optional)
-
⅓
cup
milk
-
3
large
egg whites
-
¼
cup
lemon juice
The frosting
-
6
tablespoons
unsalted butter
-
6
ounces
cream cheese
-
a pinch
kosher salt
-
1
vanilla bean (scraped) or 2 teaspoons vanilla paste or extract
-
2 ½
cups
powdered sugar
-
1
tablespoon
heavy cream
For decoration
-
4
tablespoons
powdered sugar
-
as needed
yellow food coloring gel
-
as needed
green food coloring gel
Instructions
- Preheat the oven to 350°F and grease and line an 8x8-inch baking pan.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- In a stand mixer, combine sugar and lemon zest, then beat until fragrant.
- Add butter and vanilla to the mixture and beat until creamy.
- Mix egg whites, milk, and lemon juice in a measuring cup.
- Alternately add dry and wet ingredients to the butter mixture until smooth.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes until a skewer comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat cream cheese until smooth, then add butter and mix well.
- Incorporate powdered sugar, salt, vanilla, and heavy cream, and beat until fluffy.
- For decoration, divide frosting and color one portion yellow and another green.
- Frost the cooled cake and decorate as desired.
Nutrition Facts (estimated)
Servings
8
Calories
324
Total fat
2g
Total carbohydrates
45g
Total protein
2g
Sodium
33mg
Cholesterol
32mg
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