2 Tbs lemon rind (freshly grated)
2 cups sugar
6 eggs
2 cups all purpose flour
2 tsp baking powder
1 cup sour cream
Frosting:
8 oz cream cheese (softened)
4 Tbs butter (softened)
2-3 cups powdered sugar
1 tsp lemon zest
2 tsp lemon juice
Yellow food coloring (optional)
Preheat oven to 325F. Line 2 9 inch round cake pans with baking paper, and spray with baking spray. In a stand mixer, cream the butter and sugar til light and fluffy, then add the lemon rind. Beat in the eggs separately, scraping down the sides of the mixing bowl after each addition. Sift flour and baking powder together. Alternate folding in the sifted ingredients and the sour cream, until batter is smooth. Divide batter between the two cake pans, and bake for 35-40 minutes, or until lightly browned on top, and springs back when you touch. Cool in the pans for a few minutes, then remove to a wire rack to cool. For the Frosting: Beat together all frosting ingredients until smooth, starting with 2 cups of powdered sugar, and adding more to get the desired consistency. If decorating as I did – keep a little out and add some yellow food coloring. Place one cake on your serving dish, and add some frosting as filling – ensuring your frosting goes right to the edges. A little extra is fine, we’ll be scraping the sides anyway. Top with the other cake, and add a dollop of frosting to the top, and spread evenly over the top. Let a little spill over the edge, the spread with a knife over the layers to achieve a frosted-but-still-naked look. If using the colored frosting – pipe on stars, to decorate.