# 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 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
→ Lemon cream cheese frosting
12 - 8 ounces cream cheese, room temperature
13 - 1/2 cup 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, marigolds), thoroughly washed and dried
# Directions:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and set aside.
02 - Whisk together 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-high speed until pale and fluffy, about 3 minutes.
04 - Add eggs one at a time, blending well after each addition. Fold in lemon zest, lemon juice and vanilla until homogenous.
05 - With the mixer on low, add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients; mix only until just combined to avoid overworking the batter.
06 - Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula or spoon.
07 - Bake for 28–32 minutes, rotating the pans halfway through if needed, until a toothpick inserted into the center emerges clean.
08 - Allow the cakes to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
09 - Beat cream cheese and butter together until smooth. Gradually add sifted powdered sugar and continue beating until light and fluffy. Stir in lemon zest, lemon juice and vanilla to finish.
10 - Place one cake layer on a serving plate, spread an even layer of frosting, then set the second layer on top and apply a crumb coat. Chill briefly if needed, then finish frosting the top and sides smoothly.
11 - Arrange washed, dried edible flowers on the top just before serving to maintain freshness and visual impact.
