INGREDIENTS
Cake Ingredients
- 3 C flour
- 2 Tbsp baking powder
- 1 tsp kosher salt
- 2 C unsalted sweet cream butter, softened to room temperature
- 1 3/4 C sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 C buttermilk
- 1 Tbsp lemon zest
- 1/3 C fresh lemon juice
- 3 9 inch round cake pans
Lemon Frosting ingredients:
- 3 C unsalted sweet cream butter, softened
- 6 C powdered sugar
- 2 tbsp lemon zest
- 3 tsp fresh lemon juice
- 3-6 tbsp heavy whipping cream
- 1 large piping bag fitted with a star tip
- Lemons
INSTRUCTIONS
Cake Directions
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Preheat oven to 350 and spray the cake pans with pam baking spray
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In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
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Using a standing mixer, beat the butter and sugar together creamy.
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Beat in the eggs and vanilla extract until combined.
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With the mixer on low speed, add the dry ingredients just until combined.
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With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined.
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Pour batter evenly into cake pans.
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Bake for around 21-26 minutes or until the cakes are baked through.
Frosting Directions
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Using a standing mixer, cream together all ingredients until stiff and smooth peaks form
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Using a cake slicer, slice a thin layer off the tops of the cakes to create a flat surface.
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Place 1 cake layer on your serving plate.
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Evenly cover the top with about 1 cup of frosting.
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Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting.
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Top with the third cake layer.
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Spread the remaining frosting all over the top and sides.
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Scoop remaining frosting into the piping bag and pipe dollops all over the cake
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Pipe larger dollops of frosting onto the top of the cake
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Place the sliced lemons in between the larger dollops
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Cut and enjoy!