Lemon Cake with Cream Cheese Frosting

Cake Batter:

1 cup (227 g) butter, softened

1-1/2 cups (300 g) sugar

2 large eggs, room temperature

3 large egg yolks, room temperature

1 tablespoon grated lemon zest

2 tablespoons lemon juice

3/ 4 cup sour cream

1/4 cup (60 ml) milk

2-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Lemon Syrup:

1 tablespoon sugar

1/ 4 cup (60 ml) lemon juice

Lemon Cream Cheese Frosting:

1/4 cup (56 g) butter room temperature

175 g cream cheese

2 cups powdered sugar

2 Tablespoons lemon juice

Pinch salt

Preheat oven to 175 C

1. Prepare cake pan(s). Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest, juice, sour cream and milk. 

2. In a separate bowl, combine dry ingredients. 

3. Add to the wet mixture. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool slightly.

4. In a small microwave-safe bowl, microwave the lemon juice and sugar on high until bubbling and sugar has melted, about 30 seconds to 1 minute. Whisk together and set aside.

5. In a mixing bowl with the whisk attachment beat cream cheese and butter at high speed until pale and very fluffy - this should take 2-3 minutes. Add the powdered sugar, lemon juice, and salt, and beat until fully combined and light. Spread cooled cake with cream cheese frosting.