Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

recipetineats.com

Revellee

subheading: LEMON CAKE:

2 cups plain / all purpose flour (cake flour OK too, Note 1)

2 ½ teaspoons baking powder ( check it's still active, Note 2)

¼ tsp salt

4 large eggs (50 to 55g / 2 oz each), at room temp (Note 3)

1 ½ cups caster / superfine sugar (granulated/regular ok too, Note 2)

115g / ½ cup unsalted butter , cut into 1.5cm / ½” cubes (or so)

1 cup milk , full fat (Note 5)

3 tsp vanilla extract , the best you can afford (Note 6)

3 tsp vegetable or canola oil (Note 7)

3 tbsp lemon zest (from 2 lemons)

⅓ cup lemon juice

¼ tsp natural lemon extract (lemon oil) , recommended but not essential (Note 8)

subheading: MY SECRET LESS-SWEET LEMON FROSTING:

6 ½ tbsp flour, plain/all purpose

1 ⅓ cups milk (full fat best, low fat ok, 0% fat no good)

1 ⅓ cups caster / superfine white sugar (or granulated/ordinary)

300g / 1 ⅓ cups unsalted butter , softened

3 tsp lemon zest (from 1 lemon)

4 tbsp fresh lemon juice

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