Ingredients

2½ cups all-purpose flour (300g)

1½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 cup unsalted butter, softened (227g)

1½ cups granulated sugar (300g)

2 tablespoons lemon zest (about 2 lemons)

3 large eggs, room temperature

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

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

1 tablespoon vanilla extract

1 cup unsalted butter, room temperature (227g) (for frosting)

8 ounces cream cheese, room temperature (226g)

1 tablespoon lemon zest (about 1 lemon, for frosting)

7 cups powdered sugar (840g)

2 tablespoons lemon juice (about 1 lemon)

½ teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Optional: wrap the outside of the pans with soaked fabric baking strips for flat cake layers.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add the sugar and lemon zest, then beat until light and fluffy, about 5 minutes.

Step 4: Add the eggs one at a time, scraping down the bowl between each addition, and beat until well combined and fluffy.

Step 5: In a measuring cup, stir together the buttermilk, lemon juice, and vanilla extract.

Step 6: With the mixer on low speed, add one-third of the flour mixture, then half of the buttermilk mixture. Continue alternating between flour and buttermilk, mixing just until combined. Scrape down the bowl occasionally.

Step 7: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, until the centers are springy and the sides begin to pull away from the pans.

Step 8: Let the cakes cool in the pans for 15 minutes, then invert onto a wire rack to cool completely.

Step 9: For the frosting, beat the butter and cream cheese together on medium speed until creamy and combined. Add the lemon zest and beat until light and fluffy, about 3 minutes.

Step 10: Gradually add the powdered sugar, alternating with the lemon juice, mixing on low speed. Scrape the bowl as needed. Beat in vanilla extract. Increase speed to medium-low and beat until smooth and fluffy, about 1 minute.

Step 11: Remove the parchment from the cake layers. Place one layer on a serving plate, spread 1 cup of frosting evenly on top. Place the second layer on top and frost the outside completely.

Step 12: Decorate with thin lemon slices or edible flowers if desired. Serve and enjoy!

Tips & Variations

Room temperature ingredients help the batter mix smoothly and produce a tender crumb.

Soaking fabric strips around the pans keeps the cake edges from doming, resulting in flat layers perfect for stacking.

Swap buttermilk for whole milk plus 1 tablespoon vinegar or lemon juice if you don’t have buttermilk on hand.

Add a teaspoon of poppy seeds to the batter for a subtle crunch and extra texture.

To make it gluten-free, substitute the flour with a gluten-free all-purpose blend labeled for baking.

FAQs

Can I use regular milk instead of buttermilk?

Yes. To mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I prevent the cake from drying out?

Don’t overbake the cake; start checking for doneness at 35 minutes. Also, ensure layers are cooled properly before frosting and store the cake covered to retain moisture.