Lemon Cake with Cream Frosting

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 whole lemon
• 1 cup heavy cream

Instructions

1. 1

   Preheat oven to 350°F. Grease a 9-inch round cake pan. In a bowl, whisk together 1.5 cups flour, 1.5 tsp baking powder, and 0.25 tsp salt.

2. 2

   In a large bowl, beat 0.5 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes. Add 2 eggs one at a time, beating well after each.

3. 3

   Zest the lemon and squeeze 2 tbsp juice. Stir zest and juice into the butter mixture. Gradually add the flour mixture, mixing until just combined.

4. 4

   Pour batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Let cool completely in the pan on a rack.

5. 5

   In a chilled bowl, whip 1 cup cold heavy cream until stiff peaks form, about 3-4 minutes. Spread the whipped cream over the cooled cake. Serve immediately or refrigerate.

6. 6

   Optional: add 1-2 tbsp powdered sugar to the cream while whipping for a sweeter frosting, or sprinkle extra lemon zest on top before serving.

Tools you’ll need

• 9-inch round cake pan
• mixing bowls
• electric mixer
• whisk
• zester
• measuring cups and spoons

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