Creamy Lemon Cake

Creamy Lemon Cake


Makes 8 servings


2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup (1-1/4 sticks) unsalted butter, softened
1 cup granulated sugar
4 large egg whites, at room temperature
3/4 cup low-fat buttermilk, at room temperature
1 teaspoon pure vanilla
1-1/4 cups heavy whipping cream
1/2 cup powdered sugar
1-1/2 teaspoons grated lemon peel
3/4 cup prepared lemon curd
Sugared rose petals for garnish


  1. Preheat oven to 350°F. Grease two 8-inch round cake pans. Set aside.
  2. Sift flour, baking powder and salt together in bowl. Set aside.
  3. Beat butter and sugar in large bowl at medium speed of electric mixer until creamy and light in color. Gradually beat in egg whites. Increase mixer speed to high for 2 minutes. Reduce speed to low; add flour mixture alternately with buttermilk. Beat in vanilla; beat 1 minute longer until blended. Divide batter between prepared pans.
  4. Bake 23 to 25 minutes or until toothpick inserted into centesr comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; cool completely.
  5. To prepare frosting, whip cream until thickened. Add powdered sugar and lemon peel; beat until stiff peaks form. Refrigerate until ready to use.
  6. To assemble cake, spread lemon curd evenly between 2 cake layers. Frost top and sides with frosting. Refrigerate until frosting is set. Garnish cake with sugared rose petals before serving.

Nutritional Information

Serving Size: 1 slice cake (1/8 of total recipe)
Sodium 293 mg
Protein 6 g
Fiber 4 g
Carbohydrate 80 g
Cholesterol 119 mg
Saturated Fat 20 g
Total Fat 32 g
Calories from Fat 46 %
Calories 619

Dietary Exchange

Fat 6
Starch 5

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