Lemon Cake with Cream Cheese and Lime Frosting Recipe
Lemon Cake with Cream Cheese and Lime Frosting Recipe: Lime and lemon tastes, plus an airy, butter-less cake topped with creamy, slightly tart frosting.
Keyword birthday, kids
Author Clara Gonzalez
For the cake batter
Butter for greasing the pans
1cupof all-purpose flour
1/2teaspoonof baking soda
1teaspoonof baking powder
1 1/2tablespoonof poppyseed(optional)
3tablespoonsof powdered sugar
3medium eggs, at room temperature
1/3cupof neutral vegetable oil(avocado or peanut)
2tablespoonsof lemon juice(or orange)
1 1/2tablespoonof lemon(or orange) zest
3/4cupof sweetened condensed milk
For the frosting
12oz[340 gr] of low-fat cream cheese, chilled
3/4tablespoonof lime juice
1tablespoonof lime zest
1cupof powdered sugar
To make the cake
Grease two 8” [20 cm] non-stick baking pans. Set aside.
Heat oven to 350ºF [150 ºC].
Mix flour, baking soda, salt, baking powder, poppyseeds and sugar and set aside.
Beat eggs over high speed using the wire whip until they become lighter and foamy (about 3 minutes). Slowly pour in the oil and beat until it becomes a much lighter color and becomes even foamier (another 3 minutes).
Slowly pour in lemon juice and beat for another minute, followed by the condensed milk, which should also be poured in very slowly. Once it’s all mixed, turn off the mixer.
Slowly sift in the flour mix, carefully incorporating it into the batter using a spatula. It should be made slow enough that there are no clumps of flour in the batter, and the mix does not lose the air.
Carefully pour the batter into the prepared baking pans, making sure both contain the same amount of batter. Bake until the top turns golden brown, or a skewer comes out clean when you poke the cake (20-25 mins).
Remove from the oven and cool to room temperature prior to removing from the pan.
To make the frosting
Pour the cream cheese into the mixer bowl, beat at medium-high speed using the flat beater attachment until it turns into a smooth cream with no lumps. Dice the butter and add to the cream cheese, beat until it has mixed in completely and there are no lumps.
Pour in the lime juice and lime zest, followed by the condensed milk, whip until it has incorporated uniformly into the mix.
Lower speed to low (to avoid splatters), and slowly add the powdered sugar until it is well mix. Increase speed to high and beat for another minute.
Cover and chill prior to covering the cake.
Pour the frosting into a decorating bag and cut the tip to make a 1/2” [1.5 cm] hole. Make concentric circles on top of one of the cakes to cover with frosting. Top with the other cake and repeat the same operation to cover with frosting. If you want you can use a spatula to even out the frosting, but it should not be very thick.