🍋🎂 Lemon Layer Cake 😍

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tbsp fresh lemon zest
• ½ cup fresh lemon juice
• 1 cup buttermilk

For the Lemon Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2–3 tbsp milk or heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For the Lemon Filling:

• ½ cup lemon curd

Method:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest.
5. Combine lemon juice and buttermilk. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean.
7. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the frosting: Beat butter until creamy. Gradually add powdered sugar, then lemon juice, zest, vanilla, salt, and enough milk or cream to reach a smooth, spreadable consistency.
9. Place one cake layer on a serving plate. Spread lemon curd over the top, leaving a small border around the edge.
10. Add the second cake layer and frost the top and sides with lemon buttercream.
11. Garnish with thin lemon slices or extra lemon zest if desired.
12. Chill for 30 minutes, then slice and serve.