Ingredients
2 sticks unsalted butter, softened
2 1/2 cups sugar, divided
4 eggs
lemon zest from 5 lemons
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp vanilla
1 tbsp lemon juice
Instructions
Preheat the oven to 350ºF. Grease and line with parchment paper two 9-inch round baking tins.
Beat together the butter and 2 cups of the sugar. Mix in the eggs, one at a time. Add the lemon zest.
Mix together the flour, baking powder, baking soda and salt.
Add the dry ingredients, 1/4 cup lemon juice, the buttermilk, and the vanilla and mix well.
Divide the batter between the two cake pans, and bake for about 30-35 minutes or until a toothpick inserted comes out clean.
Meanwhile, make the simple syrup: over medium-high heat, mix together 1/2 cup lemon juice and 1/2 cup sugar until the sugar has completely dissolved. Set aside.
Make the frosting: beat together the cream cheese and the butter. Add the powdered sugar one cup at a time, scraping down the sides as needed. Mix in the vanilla and 1 tbsp lemon juice.
When the cake has finished baking, use a fork to poke holes all over the cake. Divide the simple syrup between the two cakes and pour over top.