Lemon cake with vanilla cream cheese frosting
of unsalted butter.*
A dash of vanilla powder.
For the cream cheese frosting: use whatever recipe you like or use
1 - 8
. cream cheese
1/4 c. butter, and 2 c. powdered sugar, 1 1/2 tsp. vanilla liquid
Preheat your oven to 350F.
Mix the butter, sour cream and sugar using electric mixer until well combined, will take almost 5 minutes.
Add eggs, one egg at a time and beat , do not overmix.
Add vanilla powder and lemon zest and mix.
Add lemon juice and buttermilk then mix.
Sift the flour and baking powder. Add the flour mixture gradually while mixing until all the flour disappears.
Pour the batter in a prepared bundt pan for 40-50 minutes and do not open the oven door before 30 minutes have passed.
Meanwhile, combine the ingredients for the icing, cover and refrigerate until the cake is done.
When the cake is done, remove from oven and let it cool for 10 minutes.
Remove the cake from the pan, and let it cool completely on a wire rack then decorate with your icing.**
* All ingredients must be at room temperature.
** This cake tastes better the next day, so you might want to make then cover, refrigerate then cover with icing before serving.