Light and fluffy with a tangy lemon cream cheese frosting, it's a delightfully refreshing dessert that your friends and family will love!
– Butter – Granulated Sugar – All-Purpose Flour – Baking Powder – Salt – Eggs – Buttermilk – Lemon Juice – Lemon Extract – Vanilla Extract – Lemon Zest
Place the butter and sugar into a large mixing bowl. Using an electric mixer, cream the butter and sugar until well blended and a pale yellow in color.
Whisk the eggs, buttermilk, fresh lemon juice, vanilla extract, and lemon extract together in a bowl and set aside until needed.
In another mixing bowl whisk together the all purpose flour, baking powder, and salt.
Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the buttermilk mixture and combine.
Divide the cake batter among the three prepared pans. Bake at 350 until a toothpick inserted in the center comes out clean.
Place the butter and cream cheese into the bowl of a stand mixer. Beat together butter and cream cheese until creamy, about 2-3 minutes. Add the lemon juice, vanilla extract, and salt.
Slowly mix in the powdered sugar, 1 cup at a time until you have the desired consistency for the frosting. Beat mixture until smooth and creamy. Don’t over mix!