Ingredients
For the Cake:
- 2 ½ cups (310g) cake flour
- 1 ½ cups (300g) granulated sugar
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- ½ cup (115g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream butter, oil, and sugar: In a large bowl, beat butter, oil, and sugar together until light and fluffy (about 2–3 minutes).
- Add eggs and flavorings: Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.
- Combine: Alternate adding dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in lemon juice, zest, and salt. Beat until fluffy.
- Assemble the cake: Spread frosting between layers, then frost the outside and top of the cake. Decorate with swirls and a lemon slice if desired.