Lemon Cake Recipe

Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
In a bowl, whisk together flour, baking powder, and salt, then set aside.
In another large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
Combine milk with lemon juice (it will slightly curdle — that’s fine).
Add the dry ingredients to the butter mixture in three parts, alternating with the milk-lemon mixture in two parts, beginning and ending with dry ingredients. Mix just until combined.
Divide batter evenly into the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in lemon juice, zest, and cream until smooth and fluffy.
Place one cake layer on a serving plate, spread with frosting, add the second layer, and cover the top and sides with the remaining frosting.