Name: Lemon Layer Cake with Lemon Cream Cheese Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 4 h
Yield: serves 10-12
Ingredients: 3 cups (345g) sifted all-purpose flour* (spoon & leveled); 2 and 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (230g) unsalted butter, softened to room temperature; 1 and 3/4 cups (350g) granulated sugar; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup (240ml) buttermilk; 1 heaping Tablespoon lemon zest (about 2 lemons); 1/3 cup (80ml) fresh lemon juice (about 2 lemons); 1 cup (230g) unsalted butter, softened to room temperature; 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*; 5 cups (600g) confectioners' sugar; 2 Tablespoons (30ml) fresh lemon juice; 1 teaspoon pure vanilla extract; pinch salt, to taste