Light Lemon Cake with Creamy Frosting
This refreshing lemon cake is bursting with citrusy flavor, covered in smooth creamy frosting, and finished with fresh mint and lemon slices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummygusto.com.
Cooking tools:
- Food processor
- Stand mixer
- Cake pan
- Cooling rack
- Peeler
- Oven
- Mixing bowl
- Spatula
- Toothpick
- Chef's knife
- Cutting board
- Parchment paper
- Measuring cup
- Plate
Ingredients
- 1 3/4 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- Zest from 1 lemon (just the thin yellow outer layer)
- 3 cups cake flour (or use all-purpose flour)
- 1 cup softened unsalted butter
- 4 large eggs, at room temp
- 2 tsp lemon flavor paste (optional)
- 1 cup tart buttermilk
- 1/3 cup freshly squeezed lemon juice
- 1 full cup soft unsalted butter
- 6 cups powdered sugar, sifted clear of clumps
- A small drop of yellow gel coloring (optional)
- 6-8 Tbsp freshly squeezed lemon juice
- 1/4 cup crunchy poppy seeds
- Paper-thin slices of lemon
- Fresh mint sprigs
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