Lemon Cake
Recipe: https://www.foodandwine.com/recipes/lemon-cake-with-cream-cheese-frosting
Lemon Cake
Lemon Cream Cheese Frosting
For cake:
Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk until well combined. Add milk, vanilla, and salt; whisk until sugar is dissolved, about 2 minutes. Whisk in flour and baking powder just until combined, then whisk 20 turns around the bowl. Lightly coat a 13- x 9-inch metal baking pan with cooking spray; pour batter into pan. Bake in preheated oven until a wooden skewer inserted in center comes out clean, 30 to 35 minutes. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack and poke cake all over with a wooden skewer or fork 15 to 20 times. Stir together honey and lemon juice in a small bowl until smooth. Brush or drizzle syrup over warm cake. Let cake cool completely, about 1 hour.
For frosting:
Combine cream cheese, lemon zest and juice, and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth, about 30 seconds. Add butter and beat on high speed until pale and fluffy, about 1 minute, stopping to scrape sides of bowl as needed. Reduce speed to low and gradually add powdered sugar, beating until incorporated. Increase speed to high and beat until fluffy, about 2 minutes.
Combine cream cheese, lemon zest and juice, and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth, about 30 seconds. Add butter and beat on high speed until pale and fluffy, about 1 minute, stopping to scrape sides of bowl as needed. Reduce speed to low and gradually add powdered sugar, beating until incorporated. Increase speed to high and beat until fluffy, about 2 minutes.
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