# Components:
→ 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 powdered sugar, sifted
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 fully dry, for garnish
# Method:
01 - Position racks to center and preheat oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment rounds and lightly flour the sides or grease and dust with cocoa for easy release.
02 - Whisk together the all-purpose flour, baking powder, baking soda and salt in a medium bowl until evenly distributed; set aside.
03 - In a large bowl using a stand or hand mixer, beat the unsalted butter and granulated sugar on medium-high speed until pale and airy, 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, add the dry ingredients in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix only until no streaks of flour remain to avoid overworking the crumb.
06 - Divide batter evenly between the prepared pans, smoothing the tops with an offset spatula for uniform rise.
07 - Bake in the preheated oven 28–32 minutes, rotating pans halfway through, until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow cakes to cool in their pans on a wire rack for 10 minutes, then invert onto the rack and remove parchment. Cool completely before applying frosting.
09 - In a clean bowl, beat the room-temperature cream cheese and butter until smooth. Gradually add the sifted powdered sugar on low speed, then increase to medium and beat until light and fluffy. Fold in lemon zest, lemon juice and vanilla, adjusting consistency with a tablespoon of milk if necessary.
10 - Place one cake layer on the serving plate, spread an even layer of frosting, then set the second layer on top. Apply a crumb coat to the top and sides, chill briefly, then finish with a smooth final layer of frosting.
11 - Garnish with thoroughly washed and fully dried edible flowers just before serving. Store leftovers covered at room temperature up to one day or refrigerate for up to 3 days.
