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1-2-3-4 Cake




Source of Recipe


lovelycook at rc


List of Ingredients




1 cup unsalted butter
2 cups granulated sugar
3 cups all-purpose flour
4 large eggs1 cup milk
1/2 tsp. salt
3 tsp. baking soda
1 tsp. vanilla extract or flavoring

Lemon Cream Cheese Frosting:
Two 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar, sifted
2 teaspoons minced lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon lemon oilLemon zest for garnish-Optional

Recipe



Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch cake pans.With an electric mixer, cream butter until fluffy. Add sugar and cream well. Sift flour, baking powder and salt together. Add flour mixture alternately to butter/sugar mixture starting with milk and ending with flour. Beat on low speed. Stir in vanilla. Pour batter into a greased and floured pan.

Bake at 350 degrees F for 25-30 minutes. Insert toothpick in center of cake to test for doneness. If toothpick (or cake tester) comes out clean, then the cake is done. Fill and frost as desired.

FOR FROSTING:
Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes.Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving.OPTIONAL GARNISH: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.

Makes 2 cake layers, or 32 small cupcakes.