Ingredients
Cake
- 3 cups All-Purpose Flour, sifted
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter, softened
- 1 3/4 cup Granulated Sugar
- 4 Large Eggs, room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 cup Buttermilk
- 1 tablespoon Lemon Zest
- 1/3 cup Fresh Lemon Juice
Lemon Cream Cheese Frosting
- 1 cup Unsalted Butter, softened
- 8 ounces Cream Cheese, softened
- 5 cups Confectioners’ Sugar
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Pure Vanilla Extract
- Pinch of Salt
Directions
- Preheat oven to 350F; grease three 9-inch cake pans; line with parchment paper and grease the parchment paper
- Cake: whisk the flour, baking powder, and salt together; set aside
- Using a mixer beat the butter and sugar together on high until smooth and creamy, 3 minutes; scrape the sides of bowl as needed; beat in the eggs and vanilla extract on high until combined, 2 minutes
- With the mixer on low add the dry ingredients until just combined; with the mixer on low add the buttermilk, lemon zest, and lemon juice until just combined; make sure there are no lumps in the batter
- Pour batter evenly into the cake pans; bake for 21-26 minutes until toothpick comes out clean; allow cakes to cool completely before frosting
- Frosting: using a mixer beat the butter on medium speed until creamy, 2 minutes; add cream cheese and beat until completely smooth; add confectioners’ sugar, lemon juice, and vanilla extract while the mixer is running on low; increase to high speed and beat for 3 minutes; if frosting is too thin add more confectioners’ sugar and more lemon juice if it is too thick