Chimes Lagniappe Cakes Recipe

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the softened butter into the dry ingredients and mix with an electric mixer on medium speed until well combined and fluffy.

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

Gradually add the milk while continuing to mix until the batter is smooth and well combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the lagniappe filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add the powdered sugar, mixing until well combined and creamy.

Mix in the lemon zest and lemon juice until evenly incorporated.

In a small bowl, combine the powdered sugar, milk, and vanilla extract.

Whisk together until smooth and pourable, adjusting the consistency with more milk if necessary.

Once the cakes are completely cooled, place one layer on a serving platter.

Spread a generous layer of the lagniappe filling on top of the first cake layer.

Carefully place the second cake layer on top of the filling.

Drizzle the prepared topping over the top of the cake, allowing it to drip down the sides.

Slice and serve the Chimes Lagniappe Cakes, enjoying the delightful flavors!