Lemon Cake with Lemon Buttercream Icing
I don't wear yellow normally (it's a blonde/skin tone thing), but I love the sunny color. It is the ideal color for a cake. You can't beat Mom's Lemon Cake with the lemon buttercream icing at any time of year. No matter the occasion, the lemony cake is certain to boost your spirits and tantalize the taste buds.
1 c. butter, softened
2 c. sugar
4 large eggs, room temperature
1/4 c. fresh lemon juice
1 t. vanilla extract
3 c. cake flour
2 1/2 t. baking powder
1/4 t. salt
1 c. buttermilk, room temperature
(See Lemon Buttercream Icing recipe below)
Preheat oven to 350 degrees. Spray 2 round pans (8-inch) with non-stick cooking spray with flour. Line bottom with parchment rounds (optional). Spray each round with the non-stick spray.
In large bowl, beat butter with mixer until creamy; gradually add sugar, beating for 5 minutes or until light and fluffy (scrape the bowl twice during the 5 minutes). Add eggs, one at a time, beating just until yellow disappears after each addition. Add lemon zest, lemon juice and vanilla, beating just until blended.
Sift together cake flour, baking powder and salt, adding gradually. Add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition (if you beat on high you'll have flour on the ceiling, smile).
Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes at 350 degrees. Cool in pans, preferably on wire rack, for 10 minutes. Remove from pans and cool completely. Wrap layers and freeze until ready to frost.
Lemon Butter Cream Icing
(makes about 4 cups)