I would imagine all of us have Easter and spring on the brain this week. I am loving the warmer sunny days that are still followed by cool, crisp evenings. When this type of weather hits I gravitate to lighter desserts, and this lemon cake fits the bill exactly. I made this in a 9×13 pan and put crumpled parchment paper in it first so I could easily remove it to a serving platter. I served it at a home dinner party over the weekend, and it got rave reviews! I think it would look very pretty on any Easter table. Enjoy!
Ingredients:
- 1 1/3 cup milk
- 1/4 cup lemon juice (from 2 medium lemons)
- 3 1/4 cup flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 teaspoons finely grated lemon zest (from 2 medium lemons)
- 4 eggs
Frosting:
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 3/4 cup sour cream
- Zest of 1-2 lemons
- Sprinkles, for garnish
Directions
Preheat oven to 350 degrees. Grease a sheet pan.
Whisk flour, baking powder, baking soda, and salt. Set aside.
Use an electric mixer on medium speed to beat butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time mixing well after each addition.
Reduce mixer speed to low. Add flour mixture in3 portions, alternating with 2 portions of the milk mixture. Mix just until combined.
Transfer batter to prepared pan and spread evenly. Bake 35-40 minutes until the cake is golden brown and baked. Cool completely on wire rack.
Make the frosting: mix cream cheese and powdered sugar with electric mixer until thoroughly combined and smooth. Mix in sour cream and lemon zest. Spread over cooled cake. Decorate with sprinkles if desired.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)
