Lemon Cake with Lemon Cream Cheese Frosting

Hey everyone,

There’s so many food holidays, its hard to keep up with them all. I learned there is a ‘National Cake Day’ in November. Though, for me, any day is as good as any to have cake. I’m so excited to share this recipe for a layered lemon cake with lemon buttercream frosting. Lets get into it:

Ingredients:

• 2 3/4 cups of all purpose flour

• 1 1/2 cups of granulated sugar

• 1 1/2 tsb of baking soda

• 1 tsp of salt

• 2/3 cups of vegetable oil

• 1/3 cups of unsalted butter (room temperature )

• 1/3 and 1 tbs of milk (I use whole or 2% milk)

• 3 large eggs

• 1 1/4 cups of sour cream

• The zest of a small lemon

• 1 1/2 tsp of fresh lemon juice (can substitute for lemon abstract)

• 1 tsp of lemon abstract

For the Icing:

• 1 cup of butter (room temperature)

• 8oz oz cream cheese (room temperature)

• 4 cups of powdered sugar (confectioners sugar)

• 2 tsp of vanilla abstract

• 2 tsp of fresh lemon juice (can substitute for vanilla abstract)

• 2 tsp of heavy whipping cream (can substitute for milk)

• Zest from 1/2 of a small lemon (optional)

• A pinch of salt

Instructions (cake):

1. Add melted butter and granulated sugar into a large bowl, mix until smooth.

2. Gradually add in the room temperature wet ingredients (eggs, sour cream, milk, vegetable oil, lemon juice (or abstract) lemon zest.

3. Gradually, fold in the dry ingredients (flour, sugar, salt, baking soda) until well incorporated.

4. Grease cake pans with butter or a neutral non-stick cooking spray. You may also add parchment paper to the bottom to prevent sticking.

5. Evenly split cake batter into two 8 inch cake pans.

6. Bake in 350 degree oven for 25 - 35 minutes, or until done.

Instructions (for the icing)

1. In a large bowl, beat the softened butter and cream cheese.

2. Gradually add in the powdered sugar.

3. Add in the liquids (milk, lemon juice/ abstract, vanilla abstract).

4. Add in a pinch of salt. You made also add in the lemon zest (optional) at this time.

5. Mix until smooth.

Pro tips:

• If you do not have pre-cut pieces of parchment paper for your cake pan, you can make them. Cut off a piece of parchment paper slightly larger than the circumference of you pan. Lightly trace an outline of the pan (with the top side up). Cut out the paper and place it in the bottom of the greased pan.

• Make sure all refrigerated items such as milk eggs, and sour cream are at room temperature at the time of use.

• Baking times vary by oven type and temperature.

• When using a toothpick to checking to see if the cake is done, it is OK if a few crumbs appear on the stick. The cake will continue to bake for a few minutes after it is taken out of the oven due to the residual heat from the pans.

• Allow the cakes to completely cool down on a cooling rack before icing.

I hope you all enjoy this recipe!

Stay sweet,

Marissa :)