Lemon Cake
Ingredients
Lemon Cake (FROM SCRATCH):
Lemon Cake (CAKE MIX version):
Light Lemon Frosting:
Instructions
Lemon Cake (FROM SCRATCH):
Lemon Cake (CAKE MIX version):
For the frosting:
source:http://tastesbetterfromscratch.com
Ingredients
Lemon Cake (FROM SCRATCH):
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 Tbsp lemon zest (from about 4 medium lemons)
- 2 large eggs
- 4 large egg whites
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Lemon Cake (CAKE MIX version):
- 1 box lemon cake mix (I use the betty crocker brand)
- 1 small package lemon instant pudding
- 1 cup Greek yogurt (or sour cream)
- 3/4 cup water
- 3/4 cup oil
- 4 eggs
Light Lemon Frosting:
- 1 cup (2 sticks) butter, room temperature
- 6 cups powdered sugar
- 1/3 - 1/2 cup fresh lemon juice
- 1 teaspoon grated lemon zest
Instructions
Lemon Cake (FROM SCRATCH):
- Preheat oven to 350 degrees F.
- Grease and flour two 9'' round baking pans. Set aside.
- Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and stir to combine.
- In a separate mixing bowl add the butter, sugar and lemon zest and mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
- Alternately add in a little bit of the flour mixture and then the buttermilk stirring between each addition.
- Divide batter evenly between the two prepared round cake pans. Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.
Lemon Cake (CAKE MIX version):
- Preheat oven to 350 degrees F.
- Grease and flour two 9'' round baking pans. Set aside.
- Add the cake mix and pudding mix to a large bowl and stir to combine. Add Greek yogurt, water, oil, and eggs and mix with an electric mixer on medium speed until well combined, about 2 minutes. Pour evenly into prepared round pans. Bake in preheated oven for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean. Don’t overbake or the cake will be dry!
For the frosting:
- Place the butter in a large mixing bowl and beat with electric mixers for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. Beat well until smooth and creamy, about 3 minutes. Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Frost cake once the cake is completely cool.
source:http://tastesbetterfromscratch.com