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Ingredients

• For the Cake:
• Cooking spray
• 2 tablespoons all-purpose flour
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup nonfat buttermilk
• 2 tablespoons finely grated lemon rind
• 2 tablespoons fresh lemon juice
• For the icing:
• 3 cups powdered sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon lemon rind
• 1/4 cup fresh lemon juice
• Lemon rind strips or fresh raspberries, optional

• Preparation:

• 1. Preheat oven to 350F.
• 2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
• 3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
• 4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alter
• 5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350F for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans.
• 6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining c

Description

Serious Eats