Light and lemony, with just enough sweetness, this cake is a delicious base for multiple ice cream desserts.
INGREDIENTS | YIELD: 2 (9) ROUND CAKES
- ½ cup unsalted butter, softened
- 1¾ cups granulated sugar
- Zest of 2 lemons
- 6 egg yolks
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- 2½ cups flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- ¼ cup fresh-squeezed lemon juice
- 3 tablespoons lemon yogurt
Preheat the oven to 350°F.
Grease the bottoms of two 9 round cake pans, line with parchment paper, then grease and flour the parchment paper.
In a large bowl, cream together butter, sugar, and zest until light and fluffy. Add egg yolks one at a time, combining well after each addition. Add lemon and vanilla extracts.
In a separate bowl, whisk together the flour, baking powder, and salt. In a separate pourable cup, mix buttermilk, lemon juice, and lemon yogurt. Turn mixer to low speed and alternately add flour mixture and milk mixture, starting and ending with flour mixture. Scrape down the sides. Beat for 20 seconds more on medium speed.
Portion batter into the prepared cake pans. Bake for 25–30 minutes until cakes are a golden brown and spring back when lightly touched. Allow to cool in pan for 10 minutes, then remove to cooling rack until completely cooled.
True Lemon Lovers
If you want even more lemon flavor, brush cakes with a simple lemon syrup. Heat ½ cup water, 1 cup sugar, and the zest of 1 lemon over medium heat until simmering and sugar is dissolved. Remove from heat, add the juice of ½ lemon, and allow to cool.