Tool

• 8″ cake pans

• Parchment paper

• Mixing bowls

• Electric or stand mixer

Ingredients

For the lemon cake

• 2½ cups all‑purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• 1 cup unsalted butter, softened

• 1½ cups granulated sugar

• 2 tablespoons lemon zest (about 2 lemons)

• 3 large eggs, room temperature

• 1 cup low‑fat buttermilk, room temperature

• ¼ cup fresh lemon juice (about 2 lemons)

• 1 tablespoon vanilla extract

For the frosting

• 1 cup unsalted butter, room temperature

• 8 oz cream cheese, room temperature

• 1 tablespoon lemon zest (about 1 lemon)

• 7 cups powdered sugar

• 2 tablespoons lemon juice (about 1 lemon)

• ½ teaspoon vanilla extract

Direction

For the cake

• Preheat oven to 350°F. Grease two 8‑inch pans and line with parchment.

• Whisk flour, baking powder, baking soda, and salt; set aside.

• Beat butter until creamy.

• Add sugar and lemon zest; beat 5 minutes until light and fluffy.

• Add eggs one at a time, scraping bowl between additions.

• Stir buttermilk, lemon juice, and vanilla together.

• On low speed, alternate adding flour mixture and buttermilk mixture, beginning and ending with flour.

• Mix just until combined; scrape bowl as needed.

• Divide batter evenly into pans.

• Bake 35–40 minutes until centers spring back and edges pull slightly from pan.

• Cool in pans 15 minutes; invert and cool completely on a wire rack.

For the frosting

• Beat butter and cream cheese until creamy and well combined.

• Add lemon zest; beat 3 minutes until fluffy.

• On low speed, add powdered sugar gradually, alternating with lemon juice.

• Scrape bowl as needed.

• Add vanilla; beat on medium‑low until smooth and fluffy.

Assembly

• Remove parchment from cooled layers.

• Place first layer on stand; spread 1 cup frosting evenly.

• Add second layer; frost entire cake.

• Decorate with thin lemon slices or edible flowers if desired.

Notes

• Always zest lemons before juicing — much easier and yields more zest.

• Roll lemons on the counter before cutting to release more juice.

• Add 1–2 drops yellow food coloring for a bakery‑style look.

• Let cake layers cool completely before frosting to prevent sliding.

Nutrition

Calories: 1005kcal Carbohydrates: 141g Protein: 8g Fat: 47g Saturated Fat: 29g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 179mg Sodium: 418mg Potassium: 144mg Fiber: 1g Sugar: 115g Vitamin A: 1561IU Vitamin C: 6mg Calcium: 113mg Iron: 2mg