Light, fluffy, moist and full of the lemon flavour we all know is a crowd pleaser in most cases. This cake was created for my mom's birthday. She is the most deserving of a cake made specially for her (seriously though I should make her a cake everyday for being the glue of our entire family), so I tried my best to bring in the bright and light vibe of spring with her favourite flavour (lemon) into this cake.
Lemon Cake
Ingredients:
3 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coconut oil, soft not melted
1/4 cup salted butter, softened
1 1/2 cup sugar
2 eggs
2 egg whites
1 cup butter milk
1 cup Greek yogurt
1 tablespoon pure lemon extract
Directions
Preheat oven to 350 and line two 9 inch round cake pans with parchment paper on the bottom and oil the sides.
In a medium sized bowl, sift the flour. Stir into baking soda , baking powder, and salt.
In a stand mixer, cream together coconut oil, butter and sugar. Approximately 1-2 minutes, do not over mix. Mix in eggs, and egg whites, one at a time. Add the Greek yogurt, butter milk and lemon extract until combined. Slowly add in your flour mixture until fully combined, do not over mix.
Divide evenly between 2 cake pans.
Bake for 30-40 min until toothpick comes out clean. Let cool slightly, then remove from pans and let cool on cooling racks.
Once cooled completely, ice with lemon cream cheese frosting, and serve. Enjoy for up to 3 days.
Lemon Cream Cheese Frosting
Ingredients
1/4 cup salted butter, slightly softened
1/2 cup cream cheese
3 cups icing sugar
1/8 cup lemon juice
1/2 teaspoon lemon zest
Directions
Cream together the butter and cream cheese. Add the lemon juice and zest until blended. Slowly add icing sugar until your desired texture.
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