LEMON CAKE

Yields: One 4-layer cake
Total Time: 2 hr 25 min
Prep Time: 1 hr 15 min
Cook Time: 50 min
Oven Temp: 350

Ingredients
3 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) butter, softened
2 1/2 cup(s) sugar
5 eggs
1/2 teaspoon(s) vanilla extract
1/4 cup(s) lemon juice
3/4 cup(s) buttermilk
Almost Homemade Buttercream

Filling:
Lemon curd, raspberry jam, or icing

Directions
Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.

Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time.

Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.

Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.

Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
Nutritional information is based on one 2-inch slice of cake.

How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.