Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.
Cream Butter and Sugar
In a large bowl, cream 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy.
Add Eggs and Citrus
Add 2 large eggs one at a time, beating well after each addition. Mix in 2 tablespoons of lemon zest and 1/4 cup of fresh lemon juice.
Combine Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of buttermilk and 1/2 cup of sour cream. Begin and end with the dry ingredients. Mix until just combined.
Prepare the Cake Pans
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake the Cakes
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Prepare the Frosting
While the cakes are cooling, in a large bowl, beat together 1/2 cup of softened unsalted butter and 8 oz of softened cream cheese until smooth. Gradually add 1 cup of powdered sugar, one cup at a time, beating until light and fluffy.
Add Flavorings
Mix in 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice until fully incorporated.
Assemble the Cake
To assemble, place one layer of the cake on a serving plate and spread with a thick layer of frosting. Place the second layer on top and frost the top and sides of the cake.
Garnish the Cake
Garnish with lemon slices and a drizzle of lemon juice if desired.
Notes
Prep Time
Prep Time: 20 minutes
Cooking Time
Cooking Time: 30 minutes
Total Time
Total Time: 50 minutes
Serving Size
Servings: 10 servings
Caloric Information
Kcal: 420 kcal
