Lemon Cake Instructions
1-Preheat the oven to 350°F (175°C): Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3-In a large mixing bowl, cream the: In a large mixing bowl, cream the softened butter and sugar for 3-4 minutes until light, pale, and fluffy.
4-Add the eggs one at a time,: Add the eggs one at a time, mixing well after each addition to create a smooth, stable batter.
5-Mix in the vanilla extract and lemon: Mix in the vanilla extract and lemon zest until fully incorporated.
6-Add the fresh lemon juice: Add the fresh lemon juice. The mixture may look slightly curdled at this stage, which is normal.
7-Add the dry ingredients and buttermilk in: Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour mixture. Mix on low speed just until combined. Do not overmix.
8-Divide the batter evenly between the prepared: Divide the batter evenly between the prepared cake pans and smooth the tops.
9-Bake for 30-35 minutes, or until a: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10-Place one cake layer on a serving: Place one cake layer on a serving plate or cake stand. For a simple finish, stack the second layer on top and drizzle with the optional lemon glaze. For a richer cake, spread lemon buttercream or cream cheese frosting between the layers before stacking, then frost the top and sides if desired.
11-(Optional Lemon Glaze) Whisk together the powdered: (Optional Lemon Glaze) Whisk together the powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the assembled cake. Let the glaze set before slicing and serving.