This was my nana’s fave cake recipe

Ingredients:

Cake Flour: 1 ¾ cups

Baking Powder: 1 tsp

Baking Soda: ½ tsp

Salt: ½ tsp

Unsalted Butter (room temp): ½ cup

Sugar: 1 cup

Large Eggs (room temp): 2

Egg Whites (room temp): 2

Fresh Lemon Juice: ⅓ cup

Buttermilk: ½ cup

Lemon Zest: 2 tbsp

Vanilla Extract: ½ tsp

For Frosting:

Cream Cheese (room temp): 8 oz

Unsalted Butter (room temp): 4 oz

Powdered Sugar: 3 cups

Fresh Lemon Juice: 1 tbsp

Lemon Zest: 1 tsp

Instructions:

Preheat your oven to 350° F and prepare two 9-inch cake pans by greasing and flouring them.

Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl.

Cream the butter and sugar in a large bowl until light and fluffy.

Gradually add the eggs and egg whites, mixing well after each addition.

Blend in the lemon juice, buttermilk, lemon zest, and vanilla extract.

Combine the dry and wet ingredients until smooth.

Divide the batter evenly between the pans and bake for 20-25 minutes. Check doneness with a toothpick.

Let the cakes cool in pans for 10 minutes, then transfer to a wire rack.

Frosting:

Beat the cream cheese and butter until creamy.

Gradually mix in powdered sugar, lemon juice, and zest.

Frost the cooled cake layers.

This Lemon Velvet Cake with Lemon Cream Cheese Frosting is a perfect blend of refreshing lemon and smooth cream cheese. It’s an easy recipe that’s bound to impress and bring smiles. Share this delightful dessert with your loved ones – it’s sure to be a hit!