Lemon cake with lemon filling and lemon butter frosting


I made this white lemon topped cake for my grandma's birthday and everyone loved it. The cake is just sweet enough and the lemon taste just strong enough.


* Ingredients:


+The cake :

° 2 1/3 cups flour

° 1 1/2 tsp baaking powdeer

° 1/4 tsp. salt

° 1 1/3 cup milk

° 10 c. unsalted butter, diced

° 2 cups of sugar

° 5 eggs

° 2 tbsp. teaspoon vanilla extract

+For the icing:

° 1 brick (250 g) cream cheese, softened

° 1/2 cup soft butter

° 2 cups of icing sugar

° 2 tbsp. lemon zest

° 1 C. teaspoon vanilla extract

° 1 1/2 cups prepared lemon jam


* Preparation steps:


For the cake:

Preheated oven 350 ° F (175 ° C). Greased two 9 inch around cake pans . Sift the flour with the baking powder and salt.

Heat the milk with the butter in a saucepan over low heat until the butter is melted. Remove from fire.

In a large bowl, beat the sugar with the eggs and vanilla on medium speed until thickened and light colored. Reduce to low speed and gradually incorporate the flour mixture. Then add the hot milk mixture. Detach dough between 2 molds.

Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Permit stand 11 min before un-molding. Let cooled totaly .

For the icing:

Beat cream cheese with soft butter, until smooth. Stir in the icing sugar, followed by the lemon zest and vanilla.

Cut each cake into halves, crosswise. Layer the cakes by spreading them with lemon jam between layers. Cover top and sides of layer cake with cream cheese frosting....