Lemon Cake with Mango Whipped Cream Frosting

Yield: 1 9×9 cake (9-12 svgs)
Preparation: 40 min.
Bake time: 20 min.


Lemon Cake
180g all purpose flour (1 1/2 c.)
15g cornstarch (2 tbsp.)
1 1/2 tsp. baking powder
1/2 tsp. salt
115g unsalted butter, softened (1/2 c.)
Zest of 1 lemon
200g granulated sugar (1 c.)
2 tbsp. olive oil
2 tsp. vanilla extract
2 large eggs, room temperature
120 ml 2% milk (1/2 c.)
1 tbsp. lemon juice

Mango Whipped Cream Frosting
4 oz. cream cheese, softened
140g powdered sugar (2/3 c.)
1/2 large mango, mashed
4 oz. heavy cream

Instructions

Lemon Cake
Preheat the oven to 350F (180C). Grease and line a 9×9 pan with parchment paper.

Mix together the milk and lemon juice and set aside. In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and lemon zest for 3 minutes. Add in the olive oil and vanilla extract. Mix in the eggs one at a time, making sure the first egg is fully incorporated before adding the next.

Alternate between adding the flour and the milk on low speed until everything is incorporated. Pour the batter into your prepared baking dish, and bake for 20 minutes or until a toothpick entered into the center of the cake comes out clean. Let the cake cool.

Mango Whipped Cream Frosting
In the bowl of a stand mixer or using a hand mixer, cream the cream cheese until it is smooth. Slowly add in the powdered sugar and mashed mango until it is all incorporated. Then, slowly add in the heavy cream and whip the mixture for 3 minutes. Keep the frosting chilled until you are ready to use it.

Frost the cake once it is completely cooled and enjoy!


Storage
This cake is best enjoyed on the day it is baked, however, it will keep for 4 days covered in the fridge. Enjoy!

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights

5 thoughts on “Lemon Cake with Mango Whipped Cream Frosting

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