Sunday Dessert: Lemon Cake with Lemony Cream Cheese Frosting
What’s dinner without dessert? That’s like having a party with no music! At least that’s the justification I use to feed my sweet tooth…just about every day. My sweet tooth addiction didn’t just start with my generation. Right now I’d bet good money that you would find at least one Mr. Good Bar, Snickers and a Baby Ruth in my parents refrigerator - all to soothe my daddy’s sweet tooth. My mama has something to do with this too. She has always provided a dessert after dinner. Sweet potato pie, peach cobbler or pound cake were regulars for our Sunday dinner dessert plate. In keeping with tradition I love to offer a dessert for my family after dinner. This week we’re slicing into lemon cake with lemon cream cheese frosting. Yum!
IngredientsCake 2 cups all-purpose flour 2 ½ teaspoon baking powder 1 teaspoon salt 1 ½ stick of softened butter (preferably unsalted…but salted works for me when that’s all I got) 1 ½ cups sugar 3 large eggs ¾ cup milk 1 teaspoon vanilla extract 1 ½ teaspoon lemon extract
Frosting 1 8 oz. package cream cheese ½ stick softened butter 1 ½ to 2 cups powdered sugar 2 teaspoons lemon extract
Directions CakePreheat oven 325 degrees. Mix together dry ingredients: flour, baking powder and salt in a separate bowl (sifting would be best, but if you do not have a sifter you can mix well with a fork or whisk). Mix/cream butter and sugar. Add eggs one at a time. Add half of flour mixture and half milk to creamed butter and sugar. Mix well and then add vanilla and lemon extract. Pour batter in greased and floured or nonstick 8 inch round cake pans. Bake for 20-25 minutes, depending on oven. Turn cake out of pan as soon as possible on to parchment paper or cake saver. Wait until cake cools and then frost! (Note: peel cakes carefully off of parchment paper or all of your hard work will break apart)
Cream together cream cheese and butter.
Add powdered sugar, mix. Then add lemon extract.
Have a Happy Family Weekend!