350 gr of flour
2 1/2 tsp of baking powder
1/2 teaspoon of salt
225 gr of unsalted butter
300 gr of crystal sugar
2 tsp of vanilla extract 1+1
1 tsp of lemon juice
250 ml milk
1 tsp of grated lemon zest + sprinkles for the frosting
Candied lemon slices for decoration (optional)
450 gr of cream cheese
1/2 cup unsalted butter
115 gr of crystal sugar
1 tsp vanilla extract
Preheat the oven at 180 deg Cel.
Whisk together in a bowl, the flour, the baking powder and the salt.
Place the butter and sugar in the bowl, use a mixer and beat until light and fluffy for about 3 to 4 minutes.
Beat in the eggs one at a time until they are combined. Add the vanilla extract, whisk again.
Add half of the dry ingredients, add the milk and beat well till combined. Add in the rest of the dry ingredients as well as the lemon zest.
Place parchment paper at the bottom and the edges of your oven dish (About 22×33 cm, rectangle or round shape with high edges).
Pour the mixture into the dish. Bake for 25 to 30 minutes, check if the blade of the knife is completely dry before taking it out of the oven.
Cream cheese frosting:
Remove the cake from the oven dish, let it completely cool down.
Beat the cream cheese and butter together until creamy, add the vanilla extract and the sugar till combined. Frost the cake, then top with the lemon zest.
You can use candied lemon for decorating the top of the cake!