# 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 unsalted butter (2 sticks), 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 unsalted butter (1 stick), room temperature
14 - 3 cups powdered sugar, sifted
15 - Zest of 1 lemon
16 - 2 tablespoons lemon juice
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Edible flowers, thoroughly washed and dried (pansies, violets, marigolds or similar)
# How To Make It:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and salt until evenly distributed; set aside.
03 - Using an electric mixer, beat the unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Scrape the bowl, then beat in the lemon zest, lemon juice and vanilla until combined.
05 - With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture; mix just until no streaks remain.
06 - Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula for even layers.
07 - Bake for 28 to 32 minutes, rotating the pans halfway through, until a toothpick inserted into the centers comes out clean or with a few moist crumbs.
08 - Allow the cakes to rest in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
09 - Beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and beat until light and fluffy, then fold in the lemon zest, lemon juice and vanilla.
10 - Place one layer on a serving plate, spread an even layer of frosting, then top with the second layer. Frost the top and sides smoothly with the remaining frosting.
11 - Arrange edible flowers on the frosted cake just before serving. Store unfrosted layers at room temperature wrapped, or refrigerate the assembled cake briefly if needed.
