Lemon Butter Cream Cake
INGREDIENTS
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8 egg yolks
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3/4 C butter, softened
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1 1/4 C sugar
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2 1/2 C cake flour
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1 Tbsp baking power
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1/4 tsp salt
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3/4 C milk
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1 tsp lemon zest
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1-2 tsp fresh lemon juice
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1 tsp vanilla extract
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1 C butter, softened
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2 tsp lemon zest
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1/4 C fresh lemon juice
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1 package (32 oz.) powdered sugar
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2-3 Tbsp half and half
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Beat butter until creamy, stir in lemon zest and juice. Gradually add in sugar. Beat at high speed for 4 minutes. Add in half and half until desired consistency for spreading is achieved.
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Spread frosting between each layer of cake. Enjoy!
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