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Lemon Buttermilk Layer Cake with Lemon Curd and Cream Cheese Frosting

This lemon buttermilk cake is tender and ultra-moist. The center layer has easy homemade lemon curd, and the final touch is a a cream cheese frosting that is the perfect balance of tart and sweet. I also share a few tips I’ve learned, over the years, to make scratch cake baking more successful!

You’ll Need :
1 1/4 cups all purpose flour
1 1/2 cups cake flour sifted
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening room temperature
1 tsp vanilla extract
2 tsp pure lemon extract I used 1 tsp of pure lemon oil, and 2 tsp of Lorann Lemon Baking Emulsioninstead
3 large eggs room temperature
1 1/2 cups buttermilk room temperature
1 Tbsp lemon zest (average amount from one lemon); reserve the lemon for the frosting

For the Frosting
1 package cream cheese 8 ounces, softened
1 stick unsalted butter softened
7 cups powdered sugar see recipe notes
1 pinch salt
1 tbsp lemon juice (average juice of one lemon)
1 tsp pure lemon oil you can use lemon extract; optional, recommended Lorann Lemon Oil
1 tsp pure vanilla extract
1 cup lemon curd (optional) homemade or store-bought; see recipes notes for homemade curd recipe