Light, Zesty & Creamy

👩‍🍳 Instructions

Preheat the oven to 350°F (175°C). Grease and prepare two 8-inch round cake pans or one 9×13-inch pan, depending on your desired cake style.
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy (about 2 minutes). This will create the base of your airy cake.
Add the egg whites to the mixture, one at a time, and beat until smooth.
Stir in the vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix well.
Alternately add the dry ingredients and buttermilk to the wet mixture. Stir gently until the batter is smooth and silky.
Pour the batter into the prepared pans and smooth the top with a spatula.
Bake for 25–30 minutes for round layers, or 32–38 minutes for a single large cake, or until a toothpick comes out clean.
Let the cake cool completely in the pans, then transfer to a wire rack to cool fully.

In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, mixing until fluffy and light.
Stir in the lemon zest, lemon juice, and a pinch of salt to enhance the citrus flavor. Mix until silky and spreadable.

Once the cake has cooled, spread a thick layer of lemon cream cheese frosting over the top of each layer.
If using a single large cake, frost the top and sides evenly. For added flair, garnish with extra lemon zest, white chocolate shavings, or even fresh berries.

For cleaner slices, refrigerate the cake for 15–20 minutes to let the frosting set before serving.
Serve chilled or at room temperature and enjoy the light, zesty flavor!

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