Notes
Ingredients
For the cake:
- 2 3/4 cups (330g) cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 16 oz (450g) full-fat block cream cheese, cold
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
- Cream butter and sugar 4 to 5 minutes, until pale and fluffy.
- Beat in eggs one at a time, then add lemon zest and vanilla.
- Alternate adding the flour mixture and buttermilk mixed with lemon juice, starting and ending with flour. Mix just until combined.
- Divide batter between pans and bake 28 to 32 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in pans 10 minutes, then turn out onto a rack to cool completely.
- Beat cold cream cheese and butter just until smooth. Gradually add powdered sugar, then lemon juice and salt.
- Frost between layers, then top and sides. Chill 20 to 30 minutes before slicing.