Cooking with Alicia & Annie - Buttermilk Lemon Cake

I love all types of lemon desserts so when I saw this recipe for buttermilk lemon cake on Alicia's Recipes, I knew that I had to try it. It doesn't disappoint for a great lemon taste.

The recipe is easy to make and any leftovers store well in the refrigerator.


Buttermilk Lemon Cake

Cake:

1-1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray

Frosting:

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/2 less-fat cream cheese
3-1/2 cups powdered sugar

Instructions

oven to 350°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour baking powder, salt and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray, sharply tap pans once on counter to remove air bubbles. Instead of using the round cake pans as called for here, I chose to use a pan that I have that makes 4 mini loaf cakes. Bake at 350° for 20 minutes or until wooden pick inserted in center comes our clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. I iced 2 of the loaves for us to eat and stuck the other 2 loaves, not iced, into the freezer.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended. Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator. I put the icing in an icing bag and piped the icing over the cake using a large circle tip.




I'm adding this one to the Cooking with Alicia & Annie Blog Contest for September!