Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) salt
  • 3 large (150g) eggs
  • 0.75 cup (180ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (12g) lemon zest
  • 8 oz (225g) cream cheese
  • 0.5 cup (115g) unsalted butter
  • 4 cups (480g) powdered sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (4g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Add the eggs, oil, buttermilk, lemon juice, and zest to the dry ingredients. Mix on medium speed for 60 seconds until smooth.
  3. Divide batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  4. Beat softened cream cheese and butter until smooth. Gradually add powdered sugar on low speed, then stir in lemon juice and vanilla. Whip on high for 2 minutes until airy.
  5. Once cakes are completely cooled, place one layer on a plate, spread a layer of frosting, top with the second layer, and cover the top and sides with remaining frosting.