Lemon Layer Cake with Soft Cheese Icing: A Citrusy Delight
Indulge in the tantalizing flavors of a classic lemon layer cake, adorned with a velvety soft cheese icing that complements its zesty charm. This recipe will guide you through the steps of creating a delectable masterpiece that will surely impress your taste buds and leave you craving more.
Ingredients:
For the Cake:
* 2 1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, at room temperature
* 2 1/2 cups granulated sugar
* 4 large eggs
* 1 cup buttermilk
* 1 tablespoon lemon zest
* 1/2 cup lemon juice
For the Soft Cheese Icing:
* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, at room temperature
* 4 cups confectioners' sugar
* 1/4 cup lemon juice
* 1 tablespoon water
Instructions:
For the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time.
5. Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
6. Stir in lemon zest and juice.
7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
For the Soft Cheese Icing:
1. In a medium bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add confectioners' sugar, alternating with lemon juice and water, until desired consistency is reached.
Assembly:
1. Place one layer of cooled cake on a cake stand or plate.
2. Spread a thick layer of soft cheese icing on top of the bottom layer.
3. Top with the second layer of cake and frost the entire cake with remaining icing.
4. Decorate with additional lemon zest or fresh berries, if desired.
Tips:
* For a taller cake, double the recipe and bake in three layers.
* To make the icing creamier, add an additional splash of lemon juice or water.
* If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk and letting it sit for 5 minutes.
* This cake can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Indulge in the delightful combination of zesty lemon and velvety soft cheese with this tantalizing lemon layer cake. Every bite is a burst of citrusy freshness, perfectly balanced by the creamy icing. Whether it's for a special occasion or simply a sweet treat, this recipe will satisfy your craving for a truly memorable dessert. Remember, the key is to embrace the flavors of lemon and create a harmonious symphony of tastes that will leave your taste buds singing.