Lemon Cake

An Indirect RouteAudrey Trieschman

A dense, poundcake-like lemon cake with a cream cheese lemon frosting. Yum!

Ingredients

  • For the Cake:
    • 3 cups sifted all-purpose flour
    • 2 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 1 cup unsalted butter, softened to room temperature
    • 1 3/4 cups granulated sugar
    • 4 large eggs, at room temperature
    • 2 tsp pure vanilla extract
    • 1 cup buttermilk
    • 1 heaping Tbsp lemon zest (about 2 lemons)
    • 1/3 cup fresh lemon juice (about 2 lemons)
  • For the Frosting:
    • 1 cup (230g) unsalted butter, softened
    • 8 ounces full-fat brick style cream cheese, softened
    • 1 box confectioners’ sugar
    • 2 Tbs fresh lemon juice
    • 1 tsp pure vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Can also make in a 9×13 sheet cake pan.
  3. Make the cake:
    1. Whisk the flour, baking powder, baking soda, and salt together. Set aside.
    2. Beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes, scraping sides as needed.
    3. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes.
    4. With the mixer on low, add the dry ingredients just until combined.
    5. With the mixer still on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. Batter will be a little thick. Pour batter into cake pans.
    6. Bake for around 21-26 minutes or until the cakes are baked through. For sheet cake pan, bake approx. 40 minutes.
    7. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
    8. Allow cakes to cool completely in the pans set on a wire rack.
  4. Make the frosting:
    1. In a large bowl beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low.
    2. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick.
  5. Frost cake once it’s cool.
  6. Refrigerate for at least 30-45 minutes before slicing.
  7. Can store in the refrigerator for 5 days.
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