Ingredients
Cake
- 2 ¼ cups cake flour
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups low-fat buttermilk
- 4 large egg whites
- 1 ½ cups granulated sugar
- 2 teaspoons grated lemon zest
- 1 stick unsalted butter, at room temperature (8 tablespoons or 4 ounces)
- ½ teaspoon lemon flavoring
Frosting
- 8 ounces cream cheese, softened
- 1 stick unsalted butter, softened (8 tablespoons or 4 ounces)
- 2 ¾ cups powdered sugar, sifted
- 2 tablespoons freshly squeezed lemon juice (divided, from about ½ a large lemon)
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon vanilla paste
- ⅛ teaspoon kosher salt
Instructions
- Preheat: Place a rack in the center of the oven and preheat to 350°F (175°C). Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment as well to prevent sticking.
- Sift: In a medium bowl, sift together the cake flour, baking powder, and kosher salt. In another bowl or large measuring cup, whisk the buttermilk and egg whites until well combined.
- Cream: In a standing mixer bowl or large mixing bowl, rub granulated sugar and lemon zest together between your fingers until the sugar is moist and fragrant. Add the room temperature butter and beat on medium speed for 3 minutes until very light and fluffy. Mix in the lemon flavoring.
- Combine: With mixer on medium speed, add one-third of the sifted dry ingredients, then half of the buttermilk and egg whites mixture. Beat until combined. Repeat with the next third of dry ingredients, then the remaining wet ingredients. Beat until smooth, then add the last third of dry ingredients. Continue beating for 2 more minutes on medium speed to fully incorporate and aerate the batter.
- Bake: Divide the batter evenly into the prepared cake pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes or until cakes are risen, lightly spring back when touched, and a knife inserted in the center comes out clean.
- Cool: Place pans on a wire rack and cool for 5 minutes. Run a dull knife around pans’ edges, invert cakes onto your hand to remove from pans, peel off parchment paper, then place cakes bottom-side down on rack to cool completely to room temperature.
- Mix Frosting: Using a mixer fitted with a paddle attachment, beat cream cheese and softened butter on medium speed until smooth and free of lumps, about 3 minutes. Reduce speed to low, gradually add powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla paste, and salt. Once incorporated, increase to high speed and beat for 3 minutes. Add remaining tablespoon lemon juice to thin frosting if desired.
- Decorate: Trim tops of cakes with a serrated knife to create flat surfaces. Place one cake layer on a cake plate or stand and place parchment paper strips under edges to protect plate. Spread lemon cream cheese frosting evenly on top. Place second layer cut-side down on top and frost top and sides with remaining frosting. Decorate as desired. For cleanest slices, refrigerate or place cake in a cool room for 40 minutes to set. Allow cake to come close to room temperature before serving to enhance fresh lemon flavor.
Notes
- Use aluminum-free baking powder to avoid metallic taste.
- Be sure to butter and flour the pans and parchment thoroughly for easy cake removal.
- Beating the batter thoroughly incorporates air, ensuring a light and fluffy texture.
- Allow the cake to come close to room temperature after chilling to bring out the lemon flavor fully before serving.
- Careful trimming of cake tops helps create neat, level layers for frosting.
- Frosting can be thinned with additional lemon juice if it’s too thick, but add gradually to avoid overly loose frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert/Cake
- Method: Baking
- Cuisine: American
- Diet: Low Fat
