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– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 1 cup buttermilk
– 1/4 cup fresh lemon juice
– Yellow food coloring (optional)
For the cream filling:
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 cup heavy cream
– 1/2 cup lemon curd
– 1 teaspoon vanilla extract
For the lemon cream cheese frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients.
6. If desired, add a few drops of yellow food coloring to achieve a vibrant lemony hue.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the cream filling. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
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