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

  1. Preheat the oven to 350° f and prep two 6″ diameter cake pans with non-stick spray

  2. Line the pans with parchment paper (cut into circles)

  3. Sift and add the dry ingredients in a large mixing bowl

  4. Stir well to combine

  5. Beat your wet ingredients (except eggs, lemon & buttermilk) in a stand mixer (or use an electric beater)

  6. Mix on medium-low speed for approx

  7. Mins or until the batter resembles moist sand

  8. Add the eggs and continue beating till combined

  9. Stop and scrape the bowl with a spatula after adding each egg

  10. Pour the buttermilk, fresh lemon zest, and lemon juice

  11. Mix on medium-high speed for 1-1 1/2 minute

  12. Divide the batter equally between both pans

  13. Bake for 20-25 minutes (or until it passes the toothpick test)

  14. Let your cake cool completely

  15. Assemble it by placing a layer upside-down on a serving plate

  16. Frost the cake and then place the second layer

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