Lemon Cake to Die For

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting: Beat together the powdered sugar, cream cheese, butter, lemon juice, and vanilla extract until smooth and creamy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake.
Decorate with additional lemon zest or fresh lemon slices, if desired.
Prep Time:
15 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes

Kcal: 350 kcal | Servings: 12 servings

Feel free to tweak it or let me know if you want any other modifications!