Lemon Cake

Components:

Regarding the Lemon Cake:

1. two and a half cups all-purpose flour
2. A half-tsp of baking powder
3. Half a teaspoon of salt
4. Half a cup of softened unsalted butter
5. one-half cup of vegetable oil
6. 1 1/2 cups of sugar, granulated
7. Four big eggs
8. 2-3 lemons, or 2 tablespoons of lemon zest
9. Using the same lemons, 1/4 cup of fresh lemon juice
10. One teaspoon vanilla extract
11. One cup of buttermilk

Regarding the optional lemon glaze:

1. 1/4 cup of newly squeezed lemon juice
2. Half a cup of powdered sugar
3. Regarding the Cream Cheese Lemon Frosting:
4. 8 ounces of softened cream cheese
5. Half a cup of softened unsalted butter
6. 3 to 4 cups of powdered sugar
7. One teaspoon of lemon zest
8. Two tablespoons of freshly squeezed lemon juice
9. One teaspoon vanilla extract

Guidelines:

Regarding the Lemon Cake:

• Set the Oven’s Temperature to 350°F (175°C). Grease and flour a 9×13-inch rectangular pan or two 9-inch round cake pans.
• To prepare the dry ingredients, whisk together the flour, baking powder, and salt in a medium-sized bowl. Put aside.
• Cream the Butter, Oil, and Sugar: In a large bowl, whisk together the sugar, vegetable oil, and softened butter for two to three minutes, or until light and fluffy.
• Add Lemon and Eggs: Beat in the eggs one at a time, thoroughly combining each one as you go. Add the fresh lemon juice, vanilla extract, and zest of lemon and stir until well blended.
• Mix Dry Ingredients with Wet: In three additions, gradually stir in the dry ingredients, alternating with the buttermilk. Stirring until just blended, begin and finish with the dry ingredients. Avoid over-mixing.
• Bake: Evenly divide the batter among the cake pans that have been prepared. When a toothpick put into the center comes out clean, bake for 25 to 30 minutes. After letting the cakes cool in the pans for ten minutes, move them to a wire rack to finish cooling.

Regarding the optional lemon glaze:

• Prepare the Glaze: While the cake cools, beat the powdered sugar and fresh lemon juice together to create a glaze.
• Brush the Cake: To add more lemon flavor to the cake, make tiny holes in the top with a toothpick or fork and brush the cake with the lemon glaze once it has cooled slightly.

Regarding the Cream Cheese Lemon Frosting:

• Beat the Cream Cheese and Butter: Softened cream cheese and butter should be combined in a big bowl and beaten until smooth and creamy.
• Add the Sugar and Lemon: Beat on low speed until mixed, then gradually add the powdered sugar, one cup at a time. Add the vanilla extract, lemon juice, and zest. Beat until frothy and creamy frosting is achieved.
• Modify Consistency: Add a tablespoon of milk or cream if the frosting is too thick, and add more powdered sugar if it is too thin.

Put the Cake Together:

• Once the cakes have cooled down completely, frost one layer of the cake by covering it with a layer of cream cheese frosting. After putting the second cake layer on top, use the leftover frosting to frost the cake’s edges and top.
• Decorate: If desired, add extra lemon zest, lemon slices, or edible flowers as a garnish.

Have fun!

• The creamy cream cheese frosting goes wonderfully with the tart and refreshing lemon cake, creating a wonderful harmony of flavors.