Ingredients
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened (for cake)
1 ½ cups unsalted butter, softened (for frosting)
1 ¾ cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 2 large lemons (for cake)
2 teaspoons lemon zest (for frosting)
2 tablespoons fresh lemon juice (for cake)
1 ¾ cups buttermilk
1 ½ cups powdered sugar
Instructions
Preheat oven to 350°F (180°C)
Line two 9-inch round cake pans with parchment paper
In a bowl, sift together flour, baking powder, and salt
Cream 1 cup softened butter and 1 ¾ cups sugar until light and fluffy
Add eggs one at a time, mixing well after each
Stir in vanilla extract and lemon zest
Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients
Fold in fresh lemon juice
Divide batter between prepared pans
Bake for 35 minutes until golden and a toothpick comes out clean
Cool completely
Beat 1 ½ cups softened butter until creamy
Gradually add powdered sugar and 2 teaspoons lemon zest
Frost cooled layers and decorate with additional lemon zest and edible flowers
Notes
Use room temperature eggs for better incorporation
Swap ½ cup butter for ½ cup oil for extra moisture
Store in airtight container at room temperature for up to 3 days
Freeze unfrosted layers for up to 2 months
- Prep Time: 30
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 0.8g
- Protein: 3.2g
- Cholesterol: 80mg