Lemon Cake Recipe

Lemons are ripe in winter and are refreshing in summer, making them the perfect year-round treat.

1 cup unsalted butter, softened to room temperature, plus more butter for cake pans
2 1/2 cups all-purpose flour, plus more for cake pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup buttermilk
1 lemon, thinly sliced and seeded for candied lemon

Whipped White Frosting Recipe

Preheat your oven. Spray with cooking spray and flour or butter and flour two 8 x 2 inch cake pans, tapping out excess flour. In a medium mixing bowl, whisk flour, baking powder, baking soda, salt, and lemon zest together.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and egg yolks, one at a time. Beat in only 2 tablespoons of the lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide lemon cake batter between the cake pans; smooth out tops. Bake for the allotted time. Let lemon cake cool in pans for 7 minutes. Run a knife around edges, unlatch spring pans and flip cakes onto a wire rack.

While lemon cakes are baking, start the whipped white frosting.

In a sauce pan, bring remaining 1/2 cup sugar and 1/2 cup water to a boil. Add lemon slices, simmer 20 minutes. Using a slotted spoon, transfer lemon slices onto parchment paper. The lemon slices will dry to make candied lemon slices. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a fork, poke holes in warm cakes on rack. Brush cakes with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Whipped White Frosting Recipe
3 large egg whites
3/4 cup sugar
pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract

Use a double boiler or a mixing bowl set over a saucepan of simmering water, combine the 3 large egg whites, 3/4 cup sugar, pinch salt and 1/3 cup water. Cook frosting over medium, stirring constantly, until the sugar has dissolved, 2 to 3 minutes or when frosting is checked with a thermometer it registers 150. Transfer frosting to a large bowl. Using an electric mixer, beat on medium-high until frosting is glossy, stiff peaks form, do not over beat, about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, beat just until combined. Frost cake immediately.