Lemon Cake

Lemon Cake

Cake.

  • 1/2 cup lemon juice
  • 1 cup whole milk
  • 2 3/4 cups cake flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 whole eggs
  • 2 egg whites
  • 1/2 cup sour cream
  • 1 cup vegetable oil
  • zest of 2 small lemons
  • 1 teaspoon vanilla

Buttercream.

  • 2 cups unsalted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder (optional)
  • pinch salt
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla
  • 2-4 tablespoons milk or cream


Cake.

Preheat the oven to 350.  Line three 8-inch cake pans with parchment paper in the bottoms of the pans, and spray the paper with non-stick spray.  In a measuring cup, stir together the lemon juice and milk; set aside for about 15 minutes to let the milk curdle.

Sift the flour.  In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.  In a separate bowl, whisk together the lemon juice/milk mixture, eggs, egg whites, sour cream, oil, lemon zest and vanilla until smooth.  Add the wet ingredients to the dry and whisk by hand until smooth, about one minute.

Divide the batter between the pans.  Bake for 25-27 minutes, until a cake tester in the center of the cakes comes out clean and the tops spring back when lightly touched.  Set the pans on a wire rack, cover with a clean kitchen towel, and cool completely.


Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute until smooth.  Scrape the bowl down.  With the mixer on low, add the powdered sugar, meringue powder and salt, mixing to combine.  Add the lemon extract and vanilla.  Beat on medium high for about 5 minutes, scraping the bowl down occasionally, until very light and fluffy.  Add the milk as needed for desired consistency.

Fill and frost the cooled cakes with the buttercream.


Recipe from Curly Girl Kitchen

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