You’re gonna back after all

Lemon Layer Cake with Lemon Cream Cheese Buttercream


You’ll Need
3 cups sifted all-purpose flour* (spoon & leveled)
2 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 and 3/4 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk
1 heaping Tablespoon lemon zest (about 2 lemons)
1/3 cup fresh lemon juice (about 2 lemons)

Cream Cheese Buttercream Frosting
1 cup unsalted butter, softened to room temperature
8 ounces full-fat brick style cream cheese, softened to room temperature
5 cups confectioners’ sugar (or to the consistency you desire)
2 Tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
pinch salt, to taste

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