Zesty Lemon Cake

• Vegetarian

• Produce

  • 6 1/2 tsp Lemon peel

• Refrigerated

  • 8 Eggs

• Condiments

  • 4 2/3 tbsp Lemon juice

• Baking & Spices

  • 3 tsp Baking powder
  • 1 tsp Baking soda
  • 4 2/3 cup Flour
  • 10 cup Powdered sugar
  • 1/2 tsp Salt
  • 4 cup Sugar

• Dairy

  • 3 cup Butter
  • 2 cup Buttermilk
  • 12 oz Cream cheese

Found on greatgrubdelicioustreats.com

Ingredients

• 2 C butter, softened
• 8 eggs
• 4⅔ C flour, all purpose
• 3 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 4 C sugar
• 4 tsp lemon peel, grated
• 4 Tbsp lemon juice
• 2 C buttermilk
• 2½ tsp lemon peel, grated
• 12 oz cream cheese, softened
• 1 C butter, softened
• 2 tsp lemon juice
• 10 C powdered sugar

Directions

• Preheat oven to 350°F. Grease and lightly flour 4 (9x2 inch) round cake pans.
• Allow the butter and eggs to sit at room temperature for 30 minutes.
• In a large mixing bowl, whisk flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, beat butter on high for 1 minute. Add sugar, lemon peel, lemon juice. Beat until well combined. Add eggs one at a time, beating well. Add flour mixture, alternating with buttermilk, Mix on low speed after each addition until well combined.
• Pour into prepared cake pans.
• Bake at 350° for 35-40 minutes or until tooth pick inserted comes out clean. Cool on wire rack and remove from pans after 10 minutes. Cool cakes completely before frosting.
• In a medium mixing bowl, mix cream cheese, butter and lemon juice until light and fluffy. Gradually add powdered sugar, one cup at a time, until desired consistency is obtained. Stir in lemon peel.