Ingredients:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
2 tbsp lemon zest
1/4 cup lemon juice
Lemon Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
1/4 cup heavy cream
2 tbsp lemon zest
1/4 cup lemon juice
1 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cake pans. 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, then turn out onto wire racks to cool completely.
To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, lemon zest, lemon juice, and vanilla extract. Beat until smooth and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake, decorating as desired with lemon slices and mint leaves.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 12.