# What you’ll need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 cup (2 sticks) unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk, room temperature
→ Lemon Cream Cheese Frosting
12 - 8 ounces cream cheese, room temperature
13 - 1/2 cup (1 stick) unsalted butter, room temperature
14 - 3 cups sifted powdered sugar
15 - Zest of 1 lemon
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Edible flowers (pansies, violets, or marigolds), thoroughly washed and dried
# Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper and lightly flour the sides.
02 - Whisk together the flour, baking powder, baking soda and salt in a medium bowl until homogenous; set aside.
03 - In a large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until pale and airy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Scrape down the bowl and beat in the lemon zest, lemon juice and vanilla extract until evenly distributed.
05 - Alternately add the dry mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined to avoid overworking the batter.
06 - Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula or the back of a spoon.
07 - Bake for 28 to 32 minutes, rotating the pans once midway, until the centers spring back gently and a toothpick inserted in the center comes out clean.
08 - Allow the cakes to rest in their pans for 10 minutes, then invert onto a wire rack to cool completely before assembly.
09 - Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until light and fluffy. Fold in the lemon zest, lemon juice and vanilla until fully incorporated.
10 - Place one cake layer on a serving plate, spread an even layer of frosting, then top with the second layer and apply a crumb coat to the top and sides.
11 - Chill briefly if needed, then finish with a smooth final layer of frosting and arrange edible flowers on the top just before serving.
