Moist and fluffy lemon cake made with just one bowl! Minimum clean up, maximum deliciousness!
Prep Time: 15 minutesminutes
Cook Time: 35 minutesminutes
0 minutesminutes
Total Time: 50 minutesminutes
Servings:12servings
Ingredients
4cupsflour
2cupssugar
4teaspoonsbaking powder
½teaspoonsalt
8egg whites
1cupmilk
½cup(1 stick) butter, softened
⅓cupfresh lemon juice
4tablespoonsoil
1teaspoonvanilla
Frosting
½cupbutter, softened
8ouncescream cheese
zest of 1 lemon
2teaspoonslemon juice
3-4cupspowdered sugar
Instructions
Line 2 8 or 9-inch cake pans with parchment paper and dust with flour. Preheat oven to 350 degrees.
In a large bowl whisk together flour, sugar, baking powder, and salt. Add egg whites, milk, butter, lemon juice, oil, and vanilla to bowl and mix until smooth.
Divide batter between prepared pans. Bake 30-40 minutes or until an inserted toothpick comes out clean. Allow to cool completely on cooling racks.
For the frosting, mix together butter and cream cheese until light and fluffy. Add lemon juice, lemon zest. Mix until smooth. Add powdered sugar and mix until smooth.
Carefully turn cakes out of pans and remove parchment paper. Frost the top of one of the cakes. Stack the second cake on top of the frosted cake. Use remaining frosting to frost the entire outside of the stacked cakes. Store in airtight container up to 24 hours.
Notes
Store covered at room temperature up to three days, or in the fridge up to 1 week.