LEMON LAYER CAKE WITH LEMON CREAM FROSTING

A supremely moist 2-layer cake made completely from scratch with real lemons and leaving out any artificial colour or flavouring...

This cake is bursting with fresh lemon flavor that will have you going for more after just one bite.

INGREDIENTS 3 cups sifted all-purpose flour 2 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened to room temperature 1 and 3/4 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract 1 cup milk 1 Tablespoon lemon zest

1/3 cup fresh lemon juice

For Frosting 1 cup unsalted butter, softened to room temperature Whipping cream or Amul fresh cream 5 cups icing sugar / powdered sugar 2 Tablespoons fresh lemon juice 1 teaspoon pure vanilla extract

INSTRUCTIONS Preheat oven 180°C. Grease baking pans, line with parchment paper, then grease the parchment paper.

Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer beat the butter and sugar together on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.

Pour batter evenly into cake pans.

Bake for around 30 minutes or until the cakes are baked through. If a toothpick comes out clean, the cake is done

Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter until creamy. Add the cream and beat until completely smooth and combined. Add sugar, lemon juice, and vanilla extract with the mixer running on low and beat for 3 minutes.

Assemble and decorate the cake as needed

. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

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