Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3 large (150g) eggs, room temperature
  • 1 tbsp (6g) lemon zest
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30ml) heavy cream
  • 1g salt
  • 0.5 cup (120ml) lemon juice
  • 0.75 cup (150g) sugar
  • 2 large (100g) eggs
  • 4 tbsp (55g) unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Cream the softened butter and granulated sugar on medium-high speed for 3-5 minutes until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract until the batter is smooth and glossy.
  4. Alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Stir in the lemon juice last, mixing until just combined.
  5. Divide batter evenly between pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.