Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs
  • ½ cup (120 ml) whole milk
  • 2 tablespoons (30 ml) fresh lemon juice
  • Zest of 1 large lemon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) heavy cream
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional, for added flavor)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the pans: Grease and flour the cake pans or line them with parchment paper.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in lemon juice and zest.
  7. Gradually combine the dry ingredients and milk into the wet mixture, alternating between the two until just combined.
  8. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Remove from the oven and let cool in the pans for 10 minutes before transferring to a cooling rack.
  10. In a mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla until smooth.
  11. Once cool, frost the top of one cake layer, add the second layer, and frost the top and sides of the cake.
  12. Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.