1 1/2 cups (3 sticks) unsalted butter
12 ounces (approximately 1 1/2 cups) rinsed and dried feta cheese. Buy the block feta, not crumbled.
3 whole eggs
2 egg whites
3 2/3 cup cake flour
1 teaspoon salt
Zest of one lemon
1 tablespoon finely-minced fresh oregano
4 teaspoons baking powder
1 teaspoon baking soda
2 cups granulated sugar
1 teaspoon vanilla extract
1/3 cup heavy cream
2 ounces rinsed and dried feta cheese (about 1/4 cup)
1 1/2 cups (3 sticks) unsalted butter softened to room temperature (3 sticks)
1/8 teaspoon salt
6 1/2 cups confectioners’ sugar
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Soak two cake pan strips in water.
Spray two 9” round cake pans with kitchen pan spray. Place a parchment circle on the bottom and spray again. Set aside.
In a medium saucepan, melt butter and add 12 ounces of feta cheese and whisk. Pour into a blender or blend with an immersion blender until creamy and smooth. Set aside.
In the bowl of a stand mixer with the whisk attachment, add eggs and egg whites and whisk until creamy and pale, about 4-5 minutes.
While eggs are beating, in a medium bowl mix cake flour, salt, lemon zest, oregano, baking powder and baking soda. Set aside.
After the eggs have whisked, add sugar and vanilla extract and beat to a smooth consistency, about one minute.
With mixer running on low, alternate adding the butter mixture and the dry ingredients, scraping the bowl a few times. Do not over mix.
Divide the batter evenly between the two cake pans and cover the outside edge with the wet cake pan strips and bake for 20 to 30 minutes, checking at the 20-minute mark by inserting a toothpick into the center. If it comes out with wet batter, continue to bake for a few more minutes until done. Ours took exactly 28 minutes in our oven, but ovens vary.
Cool in the cake pans for 15 minutes over a rack then invert each cake to cool for 15 minutes more, pulling off the parchment cake circle once they are inverted.
While the cakes bake, make the frosting.
Heat the cream in a small sauce pan and add the feta. Once hot, puree with a small blender or an immersion blender. Set aside to cool.
In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth and creamy, 4-5 minutes.
With mixer running on low, slowly add the confectioner’s sugar, scraping the bottom and sides a few times.
Add the salt and both extracts along with the cooled cream mixture and beat until smooth and creamy but stiff enough to spread. Should stand up on a spoon without drooping.
Spread a little frosting on the bottom of your cake platter to keep the cake from sliding and place on one cake. The flattest and most even side should face up with any imperfections facing down.
Smooth on a layer of frosting about a half inch thick and add the second cake.
Cover the tops and sides with the remaining frosting using an offset spatula to get an even layer.
Garnish if preferred with lemon slices, lemon crown or a lemon rose and use fresh oregano as the rose leaves. Or serve simply as is.
Refrigerate leftovers but bring to room temperature before serving to soften the buttercream.
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