Having a smaller get-together? Serve this mini lemon cake! Bursting with bright citrus flavor, and iced with a sweet and tangy cream cheese frosting.
Place the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
Add the softened butter, mixing on medium-low speed for about two minutes or until the mixture resembles damp sand.
Place the cream cheese and butter in a large mixing bowl and beat on medium speed until smooth.
Stir in the powdered sugar on medium-low speed, one cup at a time. When all the sugar has been added, turn the mixer up to medium-high and beat until fluffy and spreadable.
*If you don’t have buttermilk, you can substitute by stirring 2 1/2 teaspoons of lemon juice or white vinegar into 2/3 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.