Ingredients :
+For lemon cake, I used:
°2¼ cups cake flour.
°A t of baking powder.
°1/2 t kosher salt.
°1¼ c of low-fat milk.
°4 egg whites.
°1½ cups granulated sugar.
°2 teaspoons of grated lemon peel.
°Stick butter .
°1/2 t lemon extract.
+To make lemonade cream sorbet:
°Soft cream cheese box.
°1 stick of soft butter.
°2¾ c powder sugar.
°2 tablespoons fresh lemon juice.
°1 t lemon peel.
°1 t of pure vanilla extract.
°Pinch kosher salt
* Methods :
Step 1:
Time be preheated to 350°F, with wire rack in middle oven, greased & coating two 8-inch around cake pans, lined with paper, also greased with butter, and set apart.
Step 2:
After that, I sifted everything together; Cake flour, baking powder, and salt in a medium-sized mixing bowl.
Step 3:
In a medium mixing bowl or large measuring cup, whisk together milk and eggs until well blended.
The fourth step:
In bowl of a stand blender or mixing basin, you mixing granulated sugar with the lemon peel and rub them together with your hands until the sugar is sticky and fresh.
Fifth step:
In this step, I added the butter and continued to beat on medium speed for 3 minutes, until the mixture was light and airy.
Sixth step:
Next, I whisked the lemon extract together and, using a medium speed mixer, added 1/3 of flour mixture, suit by 1/2 of the egg/milk mixture, & whisked to well mixed.
Seventh step:
Still on medium speed, I added the next third of the dry ingredients, followed by the remaining eggs/milk.
Step 8:
I continued whisking until smooth, mixing until smooth, then added the other dry ingredients and mixed again until well blended.
Step 9:
Next, I added another 2 minutes on medium speed, beating constantly, to make sure the mixture was well incorporated and that enough air had been pumped in.
Step 10:
I used a rubber spatula or offset spatula to smooth the tops of the cakes once they were evenly divided.
Step 11:
The next step was to bake for 30 to 35 minutes until the buns had risen completely, then came back softly when pressed, a small knife inserted in the middle and came out clean.
Step 12:
I put the cake pans on a wire rack and let them cool for 5 minutes before removing them from the pans to cool completely.
Step 13:
Frosting To make cream cheese and butter smooth, use a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes, or until no lumps remain.
Step 14:
Reduce the mixer speed and gradually add the powdered sugar, 1 tablespoon of lemon juice, 1 tablespoon of lemon peel, 1 teaspoon of vanilla extract and 1 teaspoon of salt until well combined.
Step 15:
Then you can freeze the cake, spreading the decorations on all sides, and using the decoration you like for lemon cake.
Enjoy !