I love cooking and baking with lemons. Their flavor is just so darn fresh and yummy! I first tried this lemon cake at a baby shower years ago and made sure I got the recipe. It is amazing! The frosting is absolutely to die for. No kidding. I could eat it by the spoonful right out of the bowl. But I try not to. 😉
Lemon Cake with Lemon Cream Cheese Frosting
1 cup butter, soft
2 cups sugar
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 Tbsp lemon zest
2 Tbsp fresh lemon juice
Cream butter and sugar for 5 minutes. Add eggs one at a time, beating after each one. Sift together dry ingredients. Add alternately with buttermilk; mixing well. Stir in lemon zest and lemon juice. Spread into a well greased and floured Bundt or tube pan. Bake at 325 for 1 hour. Cool completely and frost.
Lemon Cream Cheese Frosting
3 oz cream cheese, softened
1/4 cup butter, soft
3 Tbsp lemon zest
4 cups powdered sugar
Remaining juice from lemon used in cake
Milk or cream as needed
Beat cream cheese and butter till smooth. Beat in remaining ingredients, adding enough milk or cream to achieve spreading consistency. Frost cake.
Sunkist has started a campaign called Sunkist S’alternative. They are spreading the word about using fresh squeezed lemons in place of salt as a natural way to flavor food, cut down on sodium, and boost potassium intake. I love the flavor of lemons, so I am all over this idea!
Do you ever wonder about your sodium intake? How much you should have, how much you actually consume? I took the Sunkist Sodium Quiz and found out that I am a Mover, Not a Salt Shaker.
That doesn’t mean I don’t need to watch my sodium intake though. I love salty foods just as much as the next guy! If you want to be more aware of your salt intake, head over and take the simple quiz. And check out more yummy recipes using Sunkist lemons as a way to cut down sodium intake.