So maybe 2019 is the year of the lemon? Seven days into the New Year and this is the second lemon cake on the blog! Say whaaaaat! My mom brought this cake to a family get together last spring and I’ve been wanting to make it ever since. I finally got around to asking for the recipe and getting my butt in gear. I really wanted to work on my ‘food photography’ with this cake because I knew that it’s beautiful simplicity would be easy to capture. There’s a lot I still need to work on but I watched one of Frosting and Fettuccine’s videos (go check her out over on instagram, I love her posts) and she talked a lot about natural lighting. Hopefully if she sees this she doesn’t think that my photo is awful, lol! As soon as I got home from work I was working to try and get those last few minutes of natural lighting before the sun went down. Let’s just say, I was a tad u-n-d-e-r p-r-e-s-s-u-r-e (if you don’t sing that, we can’t be friends, jk, obviously). This cake is absolutely delicious and has a freshness that you will crave! I hope you enjoy it as much as I did. I’m not sure whether I enjoyed eating or photographing it more… See the recipe below.
Much love, Amanda
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cake flour
- 1 3/4 cup sugar
- 4 teaspoons baking powder
- 1 t salt if using unsalted butter, if using salted butter omit salt
- 12 T cubed butter, room temperature
- Preheat oven to 350F. Spray two 9 inch round cake pans with cooking spray.
- In medium bowl whisk together the milk, eggs, and vanilla; set aside.
- In large electric mixer bowl, whisk in flour, sugar, baking powder, and salt (if you choose) until well combined. Gradually mix in the butter. Whisk at medium speed until butter is well incorporated.
- Reduce speed to low and gradually mix in the milk mixture and increase speed until mixture seems light and fluffy.
- Pour batter into prepared pans. Bake for 35-40 minutes or until toothpick inserted into the middle comes out clean. Allow cake to cool in the pan for 30 minutes. Remove from pan and allow to completely cool before adding the icing.
- Heavy Whipping Cream
- 8 oz. cream cheese, slightly cooler than room temp
- 2 cups powdered sugar
- 4 T lemon juice
- 1 T zest
- Whip heavy cream until you see stiff peaks, set to the side.
- Mix the cream cheese until smooth. Add in the sifted powdered sugar, lemon juice and 3/4 T zest until smooth. Fold in the whipping cream and mix until well combined.
- Refrigerate for one hour.
- Ensure the cakes are completely cool. Place bottom cake on dish cover with icing. Place top cake and cover with icing and then smooth out the top and scrape the sides.
- Garnish the top with the remaining 1/4 T lemon zest and a lemon slice.
- To store this beaut you should cover and refrigerate, enjoy!