This a great cake with which to celebrate during the summer! The flavor of lemon against cream cheese frosting cannot be beaten.
If you like to decorate it with a beautiful bunting, you can make one easily. You can find the bunting template here.
You can also garnish with candied lemon peel, by following the directions here. (I made a half recipe.)
Step 1: Lemon Cake Ingredients
2 tablespoon lemon zest
1 cup unsalted butter, softened
4 large eggs (taken out of the fridge the same time as the butter)
1¼ cup buttermilk
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
Step 2: Cake Method
In a food processor, pulverize together lemon zest and sugar. (Doing so releases the lemon oils.)
In a mixing bowl, whisk together flour, baking powder and salt. Set aside.
In a mixing bowl, blend softened butter and lemon sugar until thoroughly combined. Add eggs, one at a time and beat until well mixed, occasionally scraping down the sides of the bowl to ensure that everything is well blended.
Add half of flour mixture and mix until just combined. and add half of buttermilk and mix until just combined. Scrape down sides of the bowl. Add remaining half of flour mixture, mix until just combined and then add remaining buttermilk. Mix until just combined.again. At this stage, the less you mix the better for your cake. (too much mixing makes for a tough cake.)
Divide cake into prepared pans. Bake for 40 minutes, or until cake springs back when gently pressed with fingertips. Cool for 20 minutes, then remove cake from pans and cool on wire racks until completely cool.
Step 3: Lemon Frosting Ingredients
8 oz of cream cheese, softened
2 tablespoons lemon zest
5-6 cups of confectioners sugar
In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add 3 cups of sugar to the mixture and mix. Add lemon zest and 2 more cups of sugar. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.