Buttermilk Lemon Cake with Icing
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 sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup buttermilk
2 tablespoons lemon rind, finely grated
2 tablespoons fresh lemon juice
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice Plue 1 tablespoon
Preheat oven to 350 degrees
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.
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.
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 buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees 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. Cool completely on wire rack; remove wax paper from cake oayers.
To prepare icing, combine powdered sugar and the remaining ingredients in a large bowl; stire with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely in the refrigerator.