Lemon Buttercream Cake
From: New York Times
FOR THE CAKE:
- 1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
- 3 cups/385 grams all-purpose flour, plus more for preparing the pan
- 1 ⅓ cups whole milk
- ¼ cup fresh lemon juice
- 1 ¼ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups/403 grams granulated sugar
- 4 teaspoons packed finely grated lemon zest
- 4 large eggs, at room temperature
FOR THE BUTTERCREAM:
- ¾ cup/170 grams unsalted butter (1 1/2 sticks), softened
- 2 cups/246 grams confectioners’ sugar
- 1 teaspoon finely grated lemon zest
- Pinch kosher salt
- 4 to 5 tablespoons fresh lemon juice
- Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
- In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
- With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
- Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
- Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.