Lemon Burst Vanilla Cake
This luscious, buttery cake is the perfect delectable dessert to top off your summer meal, made even more delicious by our All Natural Gourmet Baking Vanilla.
Cake Ingredients
- Watkins Organic Canola Cooking Spray
- 2 cups/500 mL all-purpose flour (additional flour may be needed to dust baking pans)
- 1 tsp/5 mL baking powder
- 1/2 tsp/2.5 mL baking soda
- 1/2 tsp/2.5 mL salt
- 1 1/2 cups/375 mL granulated sugar
- 1/2 cup/125 mL unsalted butter, softened
- 3 large eggs
- 1 cup/250 mL nonfat buttermilk
- 2 tbsp/30 mL lemon peel
- 1 tbsp/15 mL Watkins Original Gourmet Baking Vanilla®
- 2 tbsp/30 mL fresh lemon juice
Icing Ingredients
- 3 cups/750 mL powdered sugar
- 1/4 cup/60 mL unsalted butter, melted
- 1 tbsp/15 mL lemon peel
- 1 tbsp/15 mL Watkins Original Gourmet Baking Vanilla®
- 1/4 cup/60 mL fresh lemon juice
Caked Directions
Preheat oven to 350°F/180°C. Coat two, 8-inch round cake pans with cooking spray, dust lightly with flour and set aside. Combine flour, baking powder, baking soda, and salt. Set aside. Mix granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternately to sugar mixture. Beat in lemon peel, vanilla and lemon juice. Pour batter into prepared pans. Bake for 30–35 minutes or until a wooden toothpick inserted comes out clean.
Icing Directions
Combine all ingredients in a large bowl. Place one cake layer on a plate; spread half of the icing on top of cake. Add the second cake layer and top with remaining frosting.
