Lemon Cake
Ingredients
- 1 cup cake flour
- 1/2 cup all-purpose flour
- 1/2 cup cane sugar (i used 1/4 cup) *
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2/3 cup almond milk mixed with 2 1/2 tsp lemon white vinegar (buttermilk)
- zest of 1 lemon
- juice from 1 lemon
- pinch of turmeric (optional)
- 1 block cream cheese for frosting (mixed with lemon zest)
Preparation
Preheat the oven to 350° f and prep two 6″ diameter cake pans with non-stick spray
Line the pans with parchment paper (cut into circles)
Sift and add the dry ingredients in a large mixing bowl
Stir well to combine
Beat your wet ingredients (except eggs, lemon & buttermilk) in a stand mixer (or use an electric beater)
Mix on medium-low speed for approx
Mins or until the batter resembles moist sand
Add the eggs and continue beating till combined
Stop and scrape the bowl with a spatula after adding each egg
Pour the buttermilk, fresh lemon zest, and lemon juice
Mix on medium-high speed for 1-1 1/2 minute
Divide the batter equally between both pans
Bake for 20-25 minutes (or until it passes the toothpick test)
Let your cake cool completely
Assemble it by placing a layer upside-down on a serving plate
Frost the cake and then place the second layer