Love & Kisses Lemon Cake
Are you ready for some love & kisses lemon cake?! I know I am! This delicious piece of lemon heaven is the ultimate in summer indulgence and perfection, and filled with beautiful nutrients such as protein, calcium and vitamin C from the eggs, cheese and lemon. I like to think of this cake as part of the living the 80/20 rule- 80% good behaviour vs. 20% really naughty! Obviously, you can increase the perecentage on naughtiness if you like. Serve with or without the icing, and always with a heartfelt smile and kiss! BB xxxx
I cup butter (softened)
2 cups sugar
1 tablespoon lemon zest
3 cups gluten free flour
1 tablespoon gluten free baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup fresh lemon juice
1/2 cup butter, softened
2 packets cream cheese, softened
1 cup powdered sugar
The Bondi Baker Method
Step 1- Preheat oven to 170 degrees.
Step 2- Cream together butter, sugar, and lemon zest (I added all of the zest from the lemons I used to juice, which is probably more than the 1 tablespoon). Add in eggs, one at a time.
Step 3- Sift together flour, baking powder, and salt. Alternately add the dry and wet ingredients, starting and ending with the dry ingredients.
Step 4- Grease and flour two round cake pans. Evenly divide the batter between the pans and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.