LEMON VELVET CAKE WITH LEMON CREAM CHEESE FROSTING

Note: You can buy whole wheat pastry flour, but it is expensive. You can make your own by measuring 1 cup of white whole-wheat flour into a bowl, remove 2 tablespoons of the flour and replace with 2 tablespoons of cornstarch. Repeat the process for as many cups as you need. I much prefer white whole wheat flour, so I choose to make my own. White whole wheat flour is not available in all grocery stores but is in several. It is also available on Amazon.

2 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups Splenda, Stevia or equivalent of your favorite granular sweetener

1/2 cup (1 stick) unsalted butter, room temperature

3 large eggs

1 tsp vanilla extract

1 cup plain Greek yogurt (do not use regular yogurt)

1/4 cup lemon juice

2 tbsp lemon zest

Frosting Ingredients:

1 8-oz Neufchatel cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

4 cups fake powdered sugar (recipe available on this blog; also, products available in stores)

2 tbsp lemon juice

1 tsp lemon zest

1 tsp vanilla

Instructions:

1. Preheat your oven to 350°F (180°C) and grease and flour two round cake pans.

2. In a large bowl, mix the flour, baking powder, baking soda, and salt. Set aside.

3. In another bowl, beat the butter and sweetener until the mixture is smooth and fluffy.

4. Add the eggs one at a time, beating well after each addition. Then, add the vanilla.

5. Mix the Greek yogurt, lemon juice, and lemon zest in another bowl.

6. Alternately add the flour mixture and the yogurt mixture to the butter mixture, starting and ending with the flour mixture. Beat until well combined.

7. Divide the batter between the two prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.

8. Let the cakes cool in the pans for about 10 minutes before removing them and letting them cool completely on a wire rack.

9. Meanwhile, prepare the lemon cream cheese frosting: beat the cream cheese and butter until they are smooth and creamy. Then, gradually add the powdered sugar, lemon juice, lemon zest, and vanilla. Continue beating until the mixture is smooth and fluffy.

Note: I personally think it's best to make cakes in a 9"X13" cake pan. In my opinion, it is easier to cut a small piece. That choice is yours and a layer cake does make a prettier presentation.

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