Lemon cake with lemon buttercream

There are some cravings that last for weeks together and continue to tease you in your dreams and won’t rest until you decide to take matter in your own hands and do something about it. In my case it was this light, airy lemon cake with an equally gorgeous lemon butter cream frosting.
Ever since a friend made this frosting and gave a box of cupcakes to taste (perks of having baker friends) I was head over heels in love with it. I think lemon based desserts are seriously underrated. The tangy edginess of a lemon coming together with fluffy light beaten butter and icing sugar, the pairing is irresistible  Also, the aroma of a freshly baked lemon cake wafting through your house will get you hooked to this recipe.
So here, I present to you this very simple lemon cake recipe that is pretty darn good on its own but I just happen to be one of those people who is a sucker for good frosting on cakes. It just takes things to the next level.
Ingredients:

1 1/2 cup of all purpose flour
1 cup of caster sugar
Juice of 2 lemons
3 eggs
1 tsp of baking powder
100 gms of unsalted butter
Lemon rind

For the frosting: (Adapted from Rachel Allen’s recipe)

75gms of softened unsalted butter
100 gms of icing sugar (I used Bluebird)
Juice of half a lemon
Method:
Preheat oven at 180 degree Celsius for 10 mins. Grease and line a loaf pan with parchment. Beat the butter, sugar and eggs together in a bowl. Incorporate the lemon juice and rind into the mixture and beat again on low speed. Slowly add in the dry ingredients (flour and baking powder) into the wet ingredients and beat until you get a smooth batter. Pour this mixture into the loaf pan and bake for about 25 mins at 180 degree celsius or until a skewer comes out clean from the center of the loaf. Cool completely before frosting
For the frosting:
Beat the unsalted butter until smooth and fluffy. Gradually incorporate a little bit of icing sugar and continue beating. Add the lemon juice and beat the mixture till it is glossy and spreadable.
Notes:
1. If you don’t want the lemon to be too overpowering, please reduce the amount of lemon juice in the cake and tone it down to your liking.2. You can use the lemon buttercream on plain vanilla muffins. It makes for a great combination.

This is a cake for your midnight cravings, teatime or breakfast. For me, no time of the day is bad for a cake 🙂
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