Ina’s Lemon Cake

It’s that time of year! And no. I’m not referring to wearing swimsuits and looking cool by the pool

I mean, far be it from me to tell you how to spend your time. But what I’m talking about is SUMMER FOOD!

The first lemony-berry recipe you must make are these Lemon Blueberry Scones. Or maybe these Lemon Blueberry Sweet Rolls (all that frosting!!). And don’t forget about this Strawberry Lemon Cake. It’s amazing.

But after that, you must come back and make Ina’s Lemon Cake with the most amaaaaaaaaazing cream cheese frosting. I topped it with raspberries, and next time I think I’ll layer raspberries on the inside too. Because lemon + cream cheese frosting + raspberries = EVERYTHING.

INGREDIENTS:

• 2 sticks unsalted butter, softened
• 2 1/2 cups sugar, divided
• 4 eggs
• lemon zest from 5 lemons
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp lemon juice

1. DIRECTIONS:
2. Preheat the oven to 350ºF. Grease and line with parchment paper two 9-inch round baking tins.
3. Beat together the butter and 2 cups of the sugar. Mix in the eggs, one at a time. Add the lemon zest.
4. ...................................

for full recipes please see : www.somethingswanky.com

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