Oral Allergy Syndrome Friendly Classic Lemon Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
5.0(30)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
For the lemon soak
- ¼ cup fresh lemon juice (from about 2 lemons)
- 3 tbsp granulated sugar
For the frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- pinch of salt
For serving
- lemon slices or zest curls, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
- 2
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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