Lemon Cake | Recipe Cart | Recipe Cart

Name: Lemon Cake | Recipe Cart | Recipe Cart
Total time: 180 min
Ingredients: 2 1/4 cups cake flour*; 1 tablespoon baking powder ((I recommend aluminum free)); 1/2 teaspoon kosher salt; 1 1/4 cups low-fat buttermilk; 4 large egg whites; 1 1/2 cups granulated sugar; 2 teaspoons grated lemon zest; 1 stick unsalted butter (at room temperature (equivalent to 8 tablespoons or 4 ounces)); 1/2 teaspoon pure lemon extract; 8 ounces cream cheese (softened); 1 stick unsalted butter (softened (equivalent to 8 tablespoons or 4 ounces)); 2 3/4 cups powdered sugar (sifted); 2 tablespoons freshly squeezed lemon juice (divided (from about 1/2 a large lemon)); 1 tablespoon freshly grated lemon zest; 1 teaspoon pure vanilla extract; 1/8 teaspoon kosher salt

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Light and flaky lemon cake recipe with fresh flavors and creamy frosting—perfect for any occasion! Free extension for easy access.

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Ingredients

2 1/4 cups cake flour*
1 tablespoon baking powder ((I recommend aluminum free))
1/2 teaspoon kosher salt
1 1/4 cups low-fat buttermilk
4 large egg whites
1 1/2 cups granulated sugar
2 teaspoons grated lemon zest
1 stick unsalted butter (at room temperature (equivalent to 8 tablespoons or 4 ounces))
1/2 teaspoon pure lemon extract
8 ounces cream cheese (softened)
1 stick unsalted butter (softened (equivalent to 8 tablespoons or 4 ounces))
2 3/4 cups powdered sugar (sifted)
2 tablespoons freshly squeezed lemon juice (divided (from about 1/2 a large lemon))
1 tablespoon freshly grated lemon zest
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt