Lemon-Wow Cake

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• For the frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla extract and mix to combine.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Add the buttermilk, lemon juice, and lemon zest and mix until incorporated.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
7. To make the frosting, cream together the butter and cream cheese until light and fluffy. Add the powdered sugar, one cup at a time, mixing after each addition. Add the vanilla extract and mix to combine.
8. Spread the frosting on top of the cooled cake.
9. Enjoy!

Interesting Facts

• This cake is best served the day it is made.
• Leftovers can be stored in an airtight container in the fridge for up to three days.
• You can also substitute a different citrus juice and zest for a different flavor.