Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Add the freshly squeezed lemon juice and lemon zest to the batter, mixing until well combined.
Divide the batter equally between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Meanwhile, prepare the Lemon Cream Cheese Frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, lemon juice, and lemon zest, beating until well combined and fluffy.
Once the cakes have cooled, place one layer on a serving plate and spread a generous amount of Lemon Cream Cheese Frosting on top.
Place the second layer on top of the frosting and frost the top and sides of the cake with the remaining frosting.
Optionally, garnish the cake with lemon zest or slices for decoration.
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