Lemon Cake & Buttercream Frosting

• servings: 16 servings
• active time: 25 minutes
• total time: 55 minutes

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter (, softened)

1 1/2 cups granulated sugar

2 Tablespoons lemon zest (from about 4 medium lemons)

2 large eggs

4 large egg whites

1 teaspoon vanilla extract

1/2 cup buttermilk

1 box lemon cake mix (I use the betty crocker brand)

1 small package lemon instant pudding

1 cup plain Greek yogurt (or sour cream)

3/4 cup water

3/4 cup oil (vegetable or canola)

4 large eggs

1 cup butter (2 sticks), room temperature)

6 cups powdered sugar

1/3 - 1/2 cups fresh lemon juice

1 teaspoon lemon zest

Directions

Lemon Cake (FROM SCRATCH):

Prep pans: Preheat oven to 350 degrees F. Line the bottom of two 9'' round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside.

Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt then stir to combine.

In a separate mixing bowl, add the butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.

Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans.

Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

For the Frosting:

Add butter to a stand mixer or large mixing bowl and beat with beaters for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. Beat well until smooth and creamy, about 3 minutes.

Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Add more juice to thin, or more sugar to thicken.

Frost cake once the cake is completely cool.

Nutrition

• Calories: 815 kcal
• Total Fat: 37 g
• Saturated Fat: 17 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 132 mg
• Sodium: 556 mg
• Total Carbohydrate: 115 g
• Dietary Fiber: 1 g
• Total Sugars: 78 g
• Protein: 9 g