# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk, room temperature
→ Lemon cream cheese frosting
12 - 8 ounces cream cheese, room temperature
13 - 1/2 cup unsalted butter, room temperature
14 - 3 cups powdered sugar, sifted
15 - Zest of 1 lemon
16 - 2 tablespoons lemon juice
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Edible flowers (pansies, violets, marigolds), washed and thoroughly dried
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment, then lightly flour the sides.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda and salt until evenly combined; set aside.
03 - Using an electric mixer, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice and vanilla until just blended.
05 - Alternately add the dry mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined; avoid overmixing.
06 - Divide the batter evenly between the prepared pans and smooth the tops with a spatula so the layers bake flat.
07 - Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean and the cakes are lightly golden.
08 - Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
09 - In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar until light and fluffy, then fold in lemon zest, lemon juice and vanilla.
10 - Place one layer on a serving plate, spread an even layer of frosting, then place the second layer on top. Apply a thin crumb coat, chill briefly if needed, then finish frosting the top and sides smoothly.
11 - Arrange edible flowers on the cake just before serving. Ensure flowers are edible, unsprayed and from a reputable source.
