Lemon Cake

Preparing the Cake Batter

Completing the Batter and Baking

Notes: Be sure to zest the lemons before you juice them. To get the most juice, roll them under your palm on the countertop while gently pressing down before squeezing.

Ingredients

1 cup low-fat buttermilk room temperature (240ml)

¼ cup fresh lemon juice (about 2 lemons) (60ml)

1 tablespoon vanilla extract

Instructions

In a liquid measuring cup, stir the buttermilk, lemon juice, and vanilla together.

With the mixer on low speed, add a third of the flour mixture followed by half of the buttermilk mixture. Continue alternating, mixing just until combined.

Divide the batter among the prepared cake pans.

Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan.

Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.

Making the Lemon Cream Cheese Frosting

Assembling the Cake

Notes: Let the cake layers cool completely before frosting. If they’re still warm, the frosting can melt, causing the top layer to slide off.

Ingredients

Thin lemon slices (for decoration)

Edible flowers (for decoration)

Instructions

Remove the parchment paper from the cake layers.

Place one layer on a cake stand or serving plate.

Top with 1 cup of frosting, spreading smoothly out to the edges.

Top with the second cake layer and spread the remaining frosting all over the outside of the cake.

Decorate with thin lemon slices or edible flowers, if desired.