Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

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Lemon Cake with Fluffy, Less-Sweet Lemon Frosting Recipe

Ingredients

For the Lemon Cake:

• 2 1/2 cups (310g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) fresh lemon juice
• Zest of 2 lemons

For the Fluffy, Less-Sweet Lemon Frosting:

• 1 cup (230g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1/4 cup (60ml) fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract
• 1 cup (240ml) heavy cream, chilled

Instructions

For the Lemon Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
6. Add Lemon Juice and Zest: Stir in the fresh lemon juice and lemon zest until well incorporated.
7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Fluffy, Less-Sweet Lemon Frosting:

1. Cream Butter and Powdered Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and fluffy, about 3-4 minutes.
2. Add Lemon Juice, Zest, and Vanilla: Beat in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
3. Whip the Cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form.
4. Combine and Whip: Gently fold the whipped cream into the butter mixture until well combined and fluffy. Be careful not to deflate the whipped cream too much.

Assemble the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of the lemon frosting over the top of the first layer.
2. Top Layer: Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
3. Chill (Optional): For best results, chill the cake in the refrigerator for about 30 minutes to allow the frosting to set before serving.

Serve:

• Slice and enjoy your Lemon Cake with Fluffy, Less-Sweet Lemon Frosting. This cake is perfect for any occasion and pairs wonderfully with a cup of tea or coffee.

Enjoy your homemade Lemon Cake!