Ina's Lemon Cake

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.