# What You 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 fresh lemon juice
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Edible flowers (pansies, violets or marigolds), washed and fully dried, as needed
# How-To:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper and set aside.
02 - Whisk together the all-purpose flour, baking powder, baking soda and salt in a medium bowl until evenly distributed; set aside.
03 - Using an electric mixer, beat the unsalted butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice and vanilla until combined.
05 - On low speed, alternate adding the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix just until incorporated to avoid overworking.
06 - Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
07 - Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
08 - Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
09 - Beat the cream cheese and butter until smooth. Gradually incorporate the powdered sugar until light and spreadable, then fold in the lemon zest, lemon juice and vanilla.
10 - Place one cake layer on a serving plate, spread an even layer of frosting, top with the second layer and apply a thin crumb coat if desired; chill briefly to set.
11 - Apply a final even coat of frosting to the top and sides and arrange the edible flowers on the top immediately before serving.
