Lemon Cake with Whipped Frosting

Welcome to the sunny side of dessert where lemon is the star of this moist cake. Cheery lemon cake is perfect for festive occasions. Top it off with a whipped frosting that's the perfect complement to the lemon cake.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2½ cups all-purpose flour, spooned and leveled
½ tsp. baking powder
½ tsp. baking soda
1 tsp. sea salt
1 Tbsp. lemon zest, freshly grated
2 cups Monk Fruit Sweetener with Erythritol (Granular)
2 large eggs
3 large egg yolks
¼ cup + 2 Tbsp. lemon juice, freshly squeezed
1 cup buttermilk
1 lemon, thinly sliced and seeded
1 recipe Whipped Frosting

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour two 8x2" cake pans, tapping out excess flour.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1½ cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 Tbsp. lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32-35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining ½ cup sugar and ½ cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining ¼ cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 Tbsp. fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Makes 12 servings.