Very Lemon Cake With Lush Lemon Frosting |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Taken from Cooking Pleasures mag. Saving for my mom's b-day since she loves lemon desserts. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup unsalted butter, softened |
1 1/2 cups sugar |
1 tablespoon grated lemon peel |
3 eggs |
2/3 cup whole milk |
2 tablespoons lemon juice |
1 teaspoon vanilla extract |
8 ounces pkg cream cheese, softened |
1/2 cup unsalted butter, softened |
1/2 cup lemon curd |
2 tablespoons grated lemon peel |
4 cups powdered sugar |
Directions:
1. Heat oven to 350. Spray 13x8 pan with cooking spray. Whisk flour, baking powder & soda, and salt in medium bowl.
2. Beat 3/4 c butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 Tbs lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
3. Spread batter in pan. Bake 35-40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
4. Beat cream cheese, 1/2 cup butter, lemon curd and 2 Tbs lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.
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