Lemon Cake with Fluffy, Less-Sweet Lemon Frosting
"A beautiful 3 layer Lemon Cake with bright lemon flavours and a fluffy not-too-sweet fluffy Lemon Frosting that's to die for!..."
INGREDIENTS
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2 cups plain / all purpose flour ((cake flour OK too, Note 1))
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2 1/2 teaspoons baking powder
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1/4 tsp salt
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4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
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1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
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115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))
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1 cup milk (, full fat (Note 5))
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3 tsp vanilla extract (, the best you can afford (Note 6))
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3 tsp vegetable or canola oil ((Note 7))
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3 tbsp lemon zest ((from 2 lemons))
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1/3 cup lemon juice
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1/4 tsp natural lemon extract (lemon oil) (, recommended but not essential (Note 8))
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6 1/2 tbsp flour, plain/all purpose
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1 1/3 cups milk ((full fat best, low fat ok, 0% fat no good))
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1 1/3 cups caster / superfine white sugar ((or granulated/ordinary))
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300g / 1 1/3 cups unsalted butter (, softened)
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3 tsp lemon zest ((from 1 lemon))
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4 tbsp fresh lemon juice
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