Ingredients:
- 2 ½ cups cake flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Add the softened butter and buttermilk to the dry ingredients. Mix on low speed until combined, then increase speed to medium and beat for 2 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter until light and fluffy. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract, beating until smooth and creamy.
- Once the cakes are completely cool, frost the top of one cake layer. Place the second layer on top and frost the entire cake.
- Decorate with extra lemon zest or fresh lemon slices if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
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