Lemon Layer Cake with Lemon Cream Cheese Frosting

By MasterChef Sunday, February 3, 2019

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Ingredients

FOR THE LEMON CAKE:

•  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 (8 tablespoons or 4 ounces)
•  1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:

•  8 ounces  cream cheese — softened
•  1 stick — 8 tablespoons or 4 ounces unsalted butter, softened
•  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

Instructions

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment.
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Full Instructions : Click Here