For the cake: - 1 3/4 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 1/2 cup buttermilk - 1/4 cup fresh lemon juice
For the lemon curd: - 1/2 cup fresh lemon juice - 1/2 cup granulated sugar - 2 large eggs - 2 tablespoons unsalted butter
For the frosting: - 1 cup unsalted butter, softened - 2 1/2 cups powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons lemon juice
Directions:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. 2. In a bowl, whisk flour, baking powder, baking soda, and salt. 3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and lemon zest. 4. Alternate adding dry ingredients and buttermilk, finishing with lemon juice. Mix until just combined. 5. Divide batter between pans and bake for 28-32 minutes. Cool completely. 6. For the lemon curd, whisk lemon juice, sugar, and eggs in a saucepan over medium heat until thickened. Stir in butter and let cool. 7. For the frosting, beat butter until creamy. Gradually mix in powdered sugar, vanilla, and lemon juice until smooth. 8. Spread lemon curd between cake layers and frost the cake.
