Lemon Layer Cake with Lemon Cream Cheese Buttercream

sallysbakingaddiction.com

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3 cups ( 354g) sifted all-purpose flour* ( spooned & leveled)

2 and ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup ( 16 Tbsp; 226g) unsalted butter, softened to room temperature

1 and ¾ cups ( 350g) granulated sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) whole milk, at room temperature

1 heaping Tablespoon lemon zest (about 2 lemons)

⅓ cup (80ml) fresh lemon juice (about 2 lemons)

subheading: Cream Cheese Buttercream Frosting:

1 cup ( 16 Tbsp; 226g) unsalted butter, softened to room temperature

8 ounces ( 226g) full-fat brick cream cheese, softened to room temperature*

4 and ½ cups ( 540g) confectioners’ sugar

2 Tablespoons (30ml) fresh lemon juice

1 teaspoon pure vanilla extract

pinch salt, to taste

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