Lemon Cake

Here’s a bright and zesty Lemon Cake recipe that’s moist, flavorful, and perfect for any occasion!

Ingredients:

For the Lemon Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tbsp lemon zest (about 2-3 lemons)
• 1/4 cup fresh lemon juice (from the same lemons)
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Lemon Glaze (Optional):

• 1/4 cup fresh lemon juice
• 1/2 cup powdered sugar

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

For the Lemon Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or a 9×13 inch rectangular pan.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter, Oil, and Sugar: In a large bowl, beat together the softened butter, vegetable oil, and sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Lemon: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract until combined.
5. Combine Dry Ingredients with Wet: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Bake: 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. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Lemon Glaze (Optional):

1. Mix the Glaze: While the cake is cooling, whisk together the fresh lemon juice and powdered sugar to make a glaze.
2. Brush the Cake: Once the cake is slightly cooled, poke small holes on the top with a toothpick or fork and brush the lemon glaze over the cakes for extra lemon flavor.

For the Lemon Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the Sugar and Lemon: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined. Stir in the lemon zest, lemon juice, and vanilla extract. Beat until the frosting is smooth and fluffy.
3. Adjust Consistency: If the frosting is too thick, add a tablespoon of milk or cream; if it’s too thin, add more powdered sugar.

Assemble the Cake:

1. Frost the Cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top, and frost the top and sides of the cake with the remaining frosting.
2. Decorate: Garnish with extra lemon zest, slices of lemon, or edible flowers if desired.

Enjoy!

This Lemon Cake is refreshing, tangy, and pairs perfectly with the rich cream cheese frosting for a delightful balance of flavors.