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Categories:
sugar unsalted butter eggs lemon juice lemon vanilla cake flour ground ginger baking powder baking soda salt buttermilk cream cheese unsalted butter lemon juice lemons vanilla powdered sugar
Viewed: 44 - Published at: 2 years agoIngredients
- 2 cups sugar
- 34 cup unsalted butter, room-temperature (1 ; 1/2 sticks)
- 4 large eggs
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon, rind of, grated
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1 tablespoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 14 cups buttermilk
- 11 ounces cream cheese, room-temperature
- 1 cup unsalted butter, room-temperature (2 sticks)
- 3 tablespoons fresh lemon juice
- 3 teaspoons lemons, rind of, grated
- 1 14 teaspoons vanilla extract
- 4 34 cups powdered sugar, sifted
Method
- For Cake: Position rack in center of oven and preheat to 350 degrees F.
- Butter two 9-inch diameter cake pans with 2-inch-high sides.
- Line bottom of pans with waxed paper; butter paper.
- Using electric mixer, beat sugar and butter in large bowl until well blended.
- Add eggs 1 at a time, beating well after each addition.
- Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
- Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
- Divide batter equally between prepared pans.
- Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
- Transfer pans to racks.
- Cool 10 minutes.
- Using small sharp knife, cut around sides of pan to loosen cakes.
- Turn out cakes onto racks and cool completely.
- Peel off waxed paper.
- (Can be prepared 1 day ahead.
- Wrap tightly in plastic and store at room temperature.)
- For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
- Add powdered sugar and beat until frosting is smooth.
- Place 1 cake layer on platter.
- Spread 1 cup frosting over top.
- Place remaining cake layer atop.
- Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
- Sprinkle top of cake with remaining 1 teaspoon lemon peel.
- (Can be prepared 2 days ahead.
- Cover with cake dome and refrigerate.
- Let cake stand at room temperature 30 minutes before serving.
- ).