Lemon Cake {A Scratch Recipe}

mycakeschool.com

Laura A M

1 ½ sticks (170g) unsalted butter, softened (should hold its shape but dent when pressed).

1 ½ cups (300g) sugar

4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)

3 cups (342g) cake flour *if you do not have cake flour, see note below

½ teaspoon (3g) salt

1 ½ teaspoons (7g) baking powder

½ teaspoon (3g) baking soda

1 cup (242g) milk

¼ cup (57g) lemon juice

¼ cup (53g) vegetable oil

zest of 2 lemons

1 Tablespoon (10g) lemon extract

subheading: FOR THE LEMON CURD FILLING:

¾ cup (150g) sugar

¼ cup (30g) cornstarch

1 cup (236g) water

2 large egg yolks lightly beaten

2 Tablespoons (28g) butter

1 Tablespoon grated lemon zest

4 Tablespoons fresh lemon juice

subheading: FOR THE LEMON CREAM CHEESE FROSTING:

2 sticks (226g) unsalted butter, softened.

16 oz (453g total) Cream Cheese, softened (this is two 8 oz packages). Use full fat.

2 teaspoons (8g) lemon juice

1 teaspoon (4g) lemon extract, optional

Zest from 1 lemon approximately 1 ½ teaspoons (3g)

6 to 6 ½ cups (690g - 747g) powdered sugar adjust amount to your liking for preferred consistency.

Note: Ingredients may have been altered from the original.

Directions at mycakeschool.com

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