Lemon cake with lemon icing

Info at NCADessert Recipes, Gluten Free Recipes

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Lemon cake with lemon icing
If you like lemon, this is your cake! Serve with mango and/or lemon sorbet to really gild the lily
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Servings
Ingredients
For the cake
For the frosting
Servings
Ingredients
For the cake
For the frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease two 8-inch round cake pans and line with parchment paper and grease again.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl fitted with the paddle attachment, beat the button on medium speed until creamy.
  5. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes.
  6. Add the vanilla, then eggs one at a time, and beat until well combined and fluffy.
  7. Stir buttermilk and lemon juice together.
  8. With mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue alternating between the flour and milk, mixing just until combined.
  9. Divide the batter between the prepared cake pans.
  10. Bake for 35-40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan.
  11. Let the cakes cool in the pan for 15 minutes, then invert and cool completely on a wire rack.
For the frosting
  1. In a large bowl with paddle attachment, beat the butter and cream cheese together on medium speed until creamy (about 2 minutes).
  2. Add the lemon zest and best until light and fluffy, about 3 minutes.
  3. With the mixer on low speed, gradually add the confectioner’s sugar alternating with a little bit of the lemon juice. (I added 1-cup of sugar, then 1 tsp. lemon juice until all was incorporated).
  4. Beat in the vanilla (add yellow food coloring if needed/desired) and once combined, increase the speed to medium-low and beat until smooth and fluffy. (About 1 minute)
  5. Ice the cake and decorate with candied violets.
Recipe Notes

Cakes freeze well.

Recipe makes more frosting than needed. Save the rest in the fridge for cupcakes!