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🍋 LEMME TELL YOU 'BOUT THIS LEMON CAKE 

Bright, fresh, and just the right amount of tart, this lemon cake with zesty lemon curd and silky vanilla icing is basically sunshine in cake form. It’s what would happen if a lemon had a love affair with a cloud. 

🍰 What You’ll Need:

For the Lemon Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter (softened)

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tbsp lemon zest

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

• 1 cup buttermilk

For the Lemon Curd:

• ½ cup fresh lemon juice

• 1 tbsp lemon zest

• ¾ cup sugar

• 3 egg yolks

• ½ cup unsalted butter (cubed)

For the Vanilla Icing: Optional if you don't already have your fave buttercream.

• 1 cup unsalted butter (softened)

• 3 ½ cups powdered sugar

• 2–3 tbsp milk

• 2 tsp vanilla extract

• Pinch of salt

🍋 Let’s Bake, Babe:

1. Mix It Up

Whisk flour, baking powder, and salt in a cute bowl. In a separate bowl, cream the butter and sugar until it’s light, fluffy, and giving main character energy. Add eggs one at a time, then zest, juice, and vanilla. Alternate mixing in dry ingredients and buttermilk. Batter should be thicc and irresistible.

2. Bake It Beautiful

Divide batter between 2 greased 8-inch pans. Bake at 350°F for 25–30 min until golden and springy. Cool those beauties completely (patience, darling).

🍋 Let’s Talk Curd, Cutie:

Whisk lemon juice, zest, sugar, and yolks over medium heat. Stir in butter and cook until it thickens and coats the back of a spoon. Cool with a sassy wink in the fridge.

Fill with your Lemon curd, your fave Vanilla Buttercream and stack.