Sunny Lemon Cake with Cream Cheese Frosting
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. 2 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.
Add more sugar if you have a super sweet tooth.
