# What You’ll Need:
→ Cake
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup (226 g) unsalted butter, room temperature
06 - 1 3/4 cups (350 g) granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - 1/4 cup (60 ml) fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup (240 ml) buttermilk
→ Lemon Cream Cheese Frosting
12 - 8 oz (225 g) cream cheese, room temperature
13 - 1/2 cup (113 g) unsalted butter, room temperature
14 - 3 cups (360 g) powdered sugar, sifted
15 - Zest of 1 lemon
16 - 2 tablespoons lemon juice
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Edible flowers (such as pansies, violets, or marigolds), thoroughly washed and dried
# How-To:
01 - Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in lemon zest, lemon juice, and vanilla extract.
10 - Place one cake layer on a serving plate. Spread with frosting. Top with the second cake layer. Frost the top and sides of the cake.
11 - Decorate with edible flowers just before serving for a stunning, baby shower-ready finish.
