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Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temp
- 1 tablespoon lemon zest
- 1/4 c fresh lemon juice
- 1 tsp vanilla extract
- 3 cups cake flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk, room temp
- Lemon Buttercream Frosting
- Garnish: lemon zest, twisted thin lemon slice
Preparation
Step 1
1. Preheat oven to 350. Spray 2 (8-inch) round cake pans with nonstick baking spray with flour. Line bottoms with parchment paper. Spray parchment with spray also.
2. IN a large bowl, beat butter at medium speed with a mixer until creamy; gradually add sugar, beating for 5 minutes or until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Add lemon zest, lemon juice, and vanilla, beating until just blended.
3. In a mdium bowl, sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with buttermlik, beginning and ending with flour mixture, beating at low speed until blended after each addition.
4. Using a soup ladle, spoon batter evenly into prepared cake pans.
5. Bake for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completley on wire racks. Wrap cake layers in plastic wrap. Freeze layers until ready to frost.
6. To frost cake, unwrap cake layers. Spread lemon buttercream frosting between layers and on sides and top of cake. Garnish with lemon slice and zest, if desired. Store cake, covered, in the fridge for up to 3 days.