A standout dessert combining the tangy zest of fresh lemons with a rich, buttery flavor, perfect for any occasion.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest, freshly grated (about 2 medium lemons)
½ cup fresh lemon juice (about 3-4 lemons)
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Additional lemon zest for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Incorporate the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the butter mixture alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until light and fluffy.
Once the cakes have cooled, spread a layer of frosting on the top of one cake layer. Place the second layer on top and frost the top and sides of the cake. Garnish with additional lemon zest if desired.
