Lemon Drop Cake

Lemon Drop Cake
Cake:
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1-1/3 cups granulated sugar
- 4 egg whites
- 1 teaspoon Wilton Pure Vanilla Extract
- 1/2 teaspoon fresh lemon zest
- 3/4 cup milk

Filling and Icing:
- 1 package (8 ounces) cream cheese, softened
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon Wilton Pure Vanilla Extract
- 1/4 teaspoon Wilton Pure Lemon Extract
- 4 cups confectioners' sugar (about 1 pound)
- 1 jar (10 ounces) lemon curd

Instructions:
Preheat oven to 325°F. Prepare Easy Layers! 6 in. Square Cake Pan Set with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and lemon zest; beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined. Divide evenly into prepared pans.

Bake 15-17 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid.

In large bowl, beat cream cheese with an electric mixer until smooth. Add lemon zest and extracts; mix well. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

To assemble, cut the crowns off of each cake layer. Place first layer on cake board or serving plate. Pipe a dam of icing around edge of layer; spread with 1/3 of lemon curd. Repeat with remaining layers and curd. Spread remaining icing on top and sides of cake.

Makes about 8-10 servings.

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