Lemon desserts always makes me think of spring, and although the temperatures still feel winter-like, there’s always this lovely, citrusy cake.
For the cake:
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 3 cups cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup buttermilk
For the frosting:
- 1 – 8 ounce package of cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon lemon extract
- Preheat oven to 350º. Spray a 9″ x 13″ pan with baking spray, line with parchment paper and spray again.
- In a large bowl, beat butter and sugar for 3 to 4 minutes until fluffy.
- Add eggs, one at a time, beating well after each. Add in the lemon juice and extract.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- With mixer on low, gradually add flour mixture and buttermilk in batches, until just combined. Pour batter into pan.
- Bake for 30 to 35 minutes, test with a toothpick. Let cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter together until creamy. with mixer on low, add in the confectioners’ sugar until combined. Scrape the sides of the bowl, and beat on medium speed for 2 minutes, add the lemon extract. Frost the cooled cake.
