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Lemon Layer Cake with Lemon Cream Cheese Buttercream
Ingredients
  • 3 cups (345g) sifted all-purpose flour* ( spoon & leveled)
  • 2 and ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened to  room temperature
  • 1 and ¾ 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)
  • ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
  • subheading: Cream Cheese Buttercream Frosting:
  • 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
Steps
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