Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 cup whole milk
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
Instructions:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add the lemon juice and lemon zest, and mix until well combined.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove from the pans and place on a wire rack to cool completely.
- For the frosting, beat the butter in a large bowl until light and fluffy. Add the powdered sugar, lemon juice, and lemon zest and beat until well combined and smooth.
- To assemble the cake, place one layer of cake on a cake plate. Spread a layer of frosting over the top of the cake. Place the second cake layer on top, and spread the remaining frosting over the top and sides of the cake.
- Garnish with lemon slices and serve.