This lemon cake recipe is a lovely recipe for those that like a little zest in their dessert choice. The cake filled and topped with lemon buttercream icing and drizzled with chocolate sauce. A beauty!
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Preheat oven to 350 degrees F.
Grease and flour 2 - 9 inch square cake pans with butter.
Whisk together milk, egg whites and vanilla until combined and frothy.
Add the butter and oil and mix in using an electric mixter until combined.
In a separate bowl whisk together flour, sugar, baking
Pour the wet mixture into the dry mixture and beat in.
Pour batter into prepared cake pans and bake for 25 - 30 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.
Lemon Buttercream Icing
Beat the butter until light and creamy. Add lemon juice and zest and mix well. Add in sugar and beat for 5 minutes. Add more lemon juice or milk to thin out consistency if its to thick.
In a small pot heat up water, sugar, cocoa powder and salt whisk until smooth. Remove from heat and chill.
Ice between layer and on top with icing. Cut cake into pieces and pipe a design and drizzle with chocolate syrup.