# What You'll 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 fine 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 (1 cup), room temperature
13 - 1/2 cup unsalted butter, room temperature
14 - 3 cups powdered sugar, sifted
15 - Zest of 1 lemon
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Edible flowers, washed and dried (pansies, violets or marigolds)
# How to Make It:
01 - Preheat oven to 350°F. Grease two 8-inch round pans and line the bottoms with parchment paper.
02 - Whisk together the flour, baking powder, baking soda and salt in a medium bowl until evenly distributed; set aside.
03 - Using an electric mixer, beat the butter and granulated sugar in a large bowl 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 combined.
05 - Alternate adding the dry mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined to avoid overworking.
06 - Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
07 - Bake for 28 to 32 minutes, rotating once if your oven is uneven, until a toothpick inserted in the center comes out clean.
08 - Allow the layers to rest in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
09 - Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and beat until light and airy, then fold in lemon zest, lemon juice and vanilla.
10 - Place one layer on a serving plate, spread an even layer of frosting, top with the second layer and cover the top and sides with the remaining frosting.
11 - Arrange the edible flowers on the frosted surface just before serving to preserve their appearance; serve at room temperature.
