This Lemon Cake is bright, soft, fluffy, and bursting with fresh lemon flavor in every bite! Layered with silky lemon cream frosting and topped with citrusy goodness, this refreshing dessert tastes like sunshine on a plate 
Ingredients
For the Lemon Cake
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tbsp lemon zest 
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
Lemon Cream Frosting
1 cup unsalted butter, softened
3–4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
2–3 tbsp heavy cream or milk
Optional Decorations
Lemon slices
White chocolate curls
Fresh berries
Powdered sugar
Directions
1. Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt together.
In a large bowl, beat butter and sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
Alternate adding dry ingredients and buttermilk until smooth.
2. Bake
Divide batter evenly between prepared pans.
Bake for 28–32 minutes or until a toothpick inserted comes out clean.
Cool completely before frosting.
3. Make the Frosting
Beat butter until creamy.
Gradually add powdered sugar.
Mix in lemon juice, lemon zest, vanilla, and cream until smooth and fluffy.
4. Assemble the Cake
Frost between cake layers.
Cover the entire cake with lemon frosting.
Decorate with lemon slices and desired toppings.
Serving Tips
Chill slightly before serving for the best texture 
Perfect for spring, Easter, and summer gatherings.
Store refrigerated up to 5 days.
