LEMON CAKE

 




* Ingredients :

+FOR THE LEMON CAKE I USED:

°2¼ cups. Cake flour.

°A tablespoon of baking powder.

°1/2 teaspoon kosher salt.

°1 ¼ cups. Low-fat buttermilk.

°4 large egg whites.

°1½ Cups. Granulated sugar.

°2 tablespoons grated lemon zest.

°A stick. Of soft butter 

°1/2 tsp lemon extract.

+AND TO MAKE THE LEMON CREAM CHEESE GLAZE:

°A box of cream cheese, softened.

°A stick. Of softened unsalted butter.

°2¾ Cups.Sifted powdered sugar.

°2 tsp squeezed lemon juice.

°1 tsp grated lemon zest.

°1 teaspoon of pure vanilla extract.

°A pinch. Of kosher salt.


*DIRECTIONS:


Step 1:

The oven should be preheated to 350 degrees Fahrenheit, with a rack in the middle of the oven, and I greased and floured two 8-inch round cake pans, and lined them with parchment paper, I also greased the parchment paper with unsalted butter and set aside.  

2nd step:

After that, I sifted everything together; cake flour, baking powder and salt in a medium mixing bowl.

Step 3:

In a medium sized mixing bowl or large measuring cup, I whisked together the buttermilk and egg whites until well blended.

Step 4:

In the bowl of a stand mixer or large mixing bowl, I combined the granulated sugar with lemon zest and rubbed them in with my hands until the sugar was sticky and cool.  

Step 5:

At this point I added the butter and continued beating on medium speed for 3 minutes, until the mixture was light and airy.

Step 6:

Next, I whisked together the lemon extract, and using a mixer on medium speed, I added one-third of the flour mixture, followed by one-half of the egg/buttermilk combination, and beat until well incorporated.  

Step 7:

Still on speed, I add next third of dry ingredients, follow by the rest eggs/buttermilk.

Step 8:

And I continue to beat until smooth, blend to batter was smooth, & I add other dry ingredients also blended again to well mixed.

Step 9:

Then I added two more minutes on medium speed, beating constantly, to make sure the batter was well incorporated and enough air had been pounded into it.

Step 10:

And I used a rubber spatula or an offset spatula to smooth the tops of the cakes once they were evenly divided.

Step 11:

The next step was to bake for 30-35 minutes until the cakes rose completely, spring back gently when pressed, and a small knife inserted in the middle comes out clean.  

Step 12:

I place cake pans also let them cool for 5 min before remove them from pans to cool totally.

Step 13:

The icing; To make cream cheese and butter smooth, use a stand mixer fitted with a paddle attachment and beat on medium speed for about 3 minutes, or until no lumps remain.  

Step 14:

Reduce the mixer speed to low and gradually add the powdered sugar, 1 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract and 1 tsp salt until until everything is well mixed.  

Step 15:

Then you can frost your cake by spreading the frosting on all sides and use whatever decoration you prefer for this lemon cake.


Enjoy !