Vanilla Cake With Lemon Icing
Classic dessert vanilla cake with lemon icing offers a soft, airy texture that melts on the tongue. The cake carries a gentle sweetness from real vanilla, creating a comforting, rich flavor. The lemon icing adds a lively, tangy brightness that balances the sweetness and refreshes the palate. A subtle citrus aroma rises from the glaze, enhancing the overall experience.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Small saucepan (optional for melting butter for icing)
Ingredients
For the Cake:
- 1 cup + 2 tablespoons unsalted butter at room temperature
- 3 cups cake flour
- 2 cups granulated sugar
- 4 ½ teaspoons baking powder
- 1 vanilla bean split and seeds scraped
- ½ teaspoon salt
- 5 large egg whites
- 1 ⅓ cups whole milk
- 1 tablespoon vanilla extract
For the Lemon Icing:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice adjust for desired consistency
- 1 teaspoon unsalted butter
Instructions
Step 1: Prepare the oven and cake pans
- Set your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Cut parchment paper to fit the bottoms of the pans and place it in. Lightly flour the sides to help the cakes release easily.
Step 2: Mix the dry ingredients
- In a medium bowl, sift together the cake flour, baking powder, and salt. Stir gently to combine and set aside.
Step 3: Cream the butter and sugar
- In a large bowl, use an electric mixer to beat the butter and sugar together on medium speed for about 3–4 minutes. Stop occasionally to scrape down the sides of the bowl so everything mixes evenly. The mixture should become light and fluffy.
Step 4: Add the vanilla and egg whites
- Slice the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the butter mixture. Then, add the egg whites one at a time, beating well after each addition. Finally, stir in the vanilla extract.
Step 5: Combine the wet and dry ingredients
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and finish with the flour. Mix gently until everything is just combined doesn’t over mix or the cake could become dense.
Step 6: Bake the cakes
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.
Step 7: Prepare the lemon icing
- In a small bowl, whisk together the powdered sugar, lemon juice, and butter until smooth. Adjust the consistency with a little more lemon juice if necessary.
Step 7: Assemble the cake
- Once the cakes are fully cooled, spread the icing over the top of one layer. Place the second layer on top, then drizzle or spread the remaining icing over the top. Let the icing set for a few minutes before slicing and serving.
Notes
Notes: For a more intense lemon flavor, you can add 1 teaspoon of finely grated lemon zest to the icing. Ensure the cakes are completely cool before adding icing to avoid it melting and running off. Cake flour gives a lighter, softer texture, but all-purpose flour can be used as a substitute (slightly denser cake).
Nutrition Facts Of Vanilla Cake With Lemon Icing
Calories: 380 kcal | Fat: 14 g | Saturated Fat: 8 g | Carbohydrates: 58 g | Sugars: 38 g | Protein: 5 g | Sodium: 180 mg