Lemon Cake

Content creator Joyce Murad offers readers of "Nadormagazine" a collection of special Eid dessert recipes to help you excel and be trendy with delicious treats for Eid al-Adha.

Cooking time

60 minutes

Serves

6 people

Ingredients

For the cake:

• 2 ½ cups cake flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter (at room temperature)

• 1 ¼ cups granulated sugar

• 2 tablespoons fresh lemon zest

• 2 teaspoons vanilla extract

• 2 large eggs (at room temperature)

• 1 cup buttermilk (at room temperature)

• ½ cup plain Greek yogurt (at room temperature)

For the lemon syrup:

• 2 tablespoons fresh lemon juice

• 2 tablespoons granulated sugar

For the lemon cream cheese frosting:

• 1 cup unsalted butter (at room temperature)

• 8 oz (236 ml) cream cheese (full fat, cold)

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons milk with lemon zest

• 5 cups powdered sugar

• 1 teaspoon fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Spray two 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.

2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter and sugar on medium speed until light and fluffy. Add lemon zest, vanilla, then add eggs one at a time, beating well after each addition.

4. In a small bowl, combine buttermilk and Greek yogurt.

5. Reduce mixer speed to low, and add dry ingredients in three batches, alternating with the buttermilk mixture, mixing just until combined.

6. Divide batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans to remove air bubbles.

7. Bake for 24 to 25 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.

8. Meanwhile, prepare the lemon syrup: in a small saucepan, mix lemon juice and sugar. Heat over medium heat, then reduce to low, stirring occasionally until the sugar dissolves and the syrup thickens slightly (about 4 minutes).

9. Remove cakes from oven and place on a wire rack. Brush the warm cakes with the lemon syrup, then let cool for 1 hour.

10. Remove cakes from pans and cool completely on wire racks.

11. For the frosting: in a large bowl, beat butter, cream cheese, and salt on medium speed until smooth. Add vanilla, lemon zest, and gradually add powdered sugar on low speed. Add lemon juice and beat until smooth and creamy.

12. If frosting is too soft, chill for 15 to 20 minutes before using.

13. Assembly: place one cake layer on a rotating cake stand, spread frosting evenly over it with an offset spatula, then top with the second layer. Chill for 20 minutes.

14. Spread remaining frosting on top of the cake. Chill the cake for an additional 30 minutes before serving.

Enjoy your cake and have a blessed Eid!