🍰 Light Lemon Cake with Cream Cheese Frosting

Name: Light Lemon Cake with Cream Cheese Frosting
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 3 pcs.; Sugar 150 g; Salt pinch; Vanilla extract 2 tsp; Lemons 2 pcs.; Turmeric, ground 0.5 tsp; Butter 300 g; Buttermilk 200 g; Wheat flour, Type 405 250 g; Baking powder 2 tsp; Icing sugar 150 g; Cream cheese, plain 150 g; Food coloring, yellow 1 tsp; Food coloring, green 1 tsp

200 kcal · 30 min · 4 servings

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Ingredients

Eggs 3 pcs.
Sugar 150 g
Salt pinch
Vanilla extract 2 tsp
Lemons 2 pcs.
Turmeric, ground 0.5 tsp
Butter 300 g
Buttermilk 200 g
Wheat flour, Type 405 250 g
Baking powder 2 tsp
Icing sugar 150 g
Cream cheese, plain 150 g
Food coloring, yellow 1 tsp
Food coloring, green 1 tsp

Instructions

1. Preheat the oven to 170 degrees Celsius top and bottom heat.
2. Line a baking tray with baking paper.
3. Place a 25 x 25 centimeter cake ring on the prepared tray.
4. Whisk eggs, sugar, a pinch of salt, and one teaspoon of vanilla extract in a bowl until white and creamy for four to five minutes.
5. Grate the zest of one untreated organic lemon and squeeze out the juice.
6. Save one teaspoon of lemon juice for the decoration.
7. Stir the remaining lemon juice and lemon zest into the egg mixture.
8. Melt 150 grams of butter and stir it in along with buttermilk and turmeric.
9. Mix flour and baking powder in a separate bowl.
10. Save two tablespoons of the flour mixture for the decoration.
11. Stir the rest of the flour mixture into the batter briefly to keep it light.
12. Pour the batter into the cake ring and smooth the surface.
13. Bake the cake for 30 to 35 minutes at 170 degrees Celsius top and bottom heat.
14. Let the cake cool down completely.
15. Whisk 150 grams of soft butter, powdered sugar, and one teaspoon of vanilla extract until white and creamy for four to five minutes.
16. Stir cream cheese into the butter cream until a smooth mixture forms.
17. Remove the cake ring from the cake.
18. Place the cake on a cake plate.
19. Spread half of the cream cheese frosting over the cake.
20. Place the cake in the refrigerator for 15 minutes.
21. Divide the remaining cream cheese frosting into two equal parts.
22. Color one part of the frosting with yellow food coloring and the other with green food coloring.
23. Fill the colored frosting into small piping bags.
24. Pipe small lemon shapes onto the cake.
25. Slice a fresh lemon into thin rounds.
26. Quarter the lemon slices.
27. Decorate the cake with the lemon quarters.
28. Serve the cake as desired.

Nutrition per serving

kcal: 200
Protein: 4 g · Fett/Fat: 11 g · Carbs: 22 g