Ingredients:
For the Cake:
– 3 cups cake flour
– 2 cups granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 ½ cups buttermilk
– 1 cup unsalted butter, softened
– 4 large eggs
– 3 tablespoons lemon zest
– 1 teaspoon vanilla extract
– 1 teaspoon lemon extract
– 3 tablespoons fresh lemon juice
– Yellow food coloring (optional)
For the Lemon Frosting:
– 4 cups powdered sugar
– ½ cup unsalted butter, softened
– 2 tablespoons lemon zest
– 3-4 tablespoons fresh lemon juice
– 2-3 tablespoons heavy cream (adjust for consistency)
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.
3. In another large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, vanilla, and lemon extract.
4. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until combined. Add yellow food coloring for a more vibrant lemon color if desired.
5. Divide the batter evenly among the three prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. For the frosting, beat the softened butter and powdered sugar until smooth. Add lemon zest and juice, mixing well. Slowly add heavy cream to achieve the desired consistency.
8. Once the cakes are fully cooled, frost the first layer, then stack the second and third layers, frosting in between each layer. Frost the top and sides of the cake, and garnish with extra lemon zest if desired.
