Ingredients
The following ingredients have 16 Servings
- 2 1/2 cups cake flour (see note below)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 Tbsp Meyer lemon zest
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 2 Tbsp Meyer lemon juice
- 1 cup unsalted butter, at room temperature
- 1/2 tsp salt
- 2 Tbsp Meyer lemon zest
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 Tbsp Meyer lemon juice
- 2 Tbsp milk
Instruction
- Preheat oven to 350°F. Spray a 13 x 9” baking pan with nonstick spray.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in Meyer lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk, Greek yogurt and Meyer lemon juice in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
- Spoon batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- for 25 to 27 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cake completely in pan on a wire rack.
- Beat butter, salt, and Meyer lemon zest in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add Meyer lemon juice and milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
- Dollop frosting over cooled cake and swirl with an offset spatula. Top with sprinkles, then chill cake for 20 minutes in the refrigerator before slicing and serving.
