My signature cake shot 🙂

That’s right. Another lemon recipe. But lemon cake??!! I may have died and gone to heaven. Seriously, yum. And since I have shredded coconut on hand, I sprinkled some on top of my slice. I mean…. My mouth is having a party. And I just ate it so unattractively that I’m thinking a YouTube video of me eating cake would get a lot of views. And my self esteem to drop LOL.  So let’s just get to it:

What you will need:

2 (9 inch) round cake pans greased and floured

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter at room temp
3 large eggs
1 cup buttermilk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice

For frosting:

1/2 cup unsalted butter at room temp
2 1/2-3 cups powdered sugar
1 tablespoon fresh lemon juice

Note: I do not like a lot of frosting on my cakes, but if you do, go ahead and double this recipe. Then you will have enough to frost the sides of the cake as well.

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In another large bowl (or bowl of your electric mixer), beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture and buttermilk alternately and beat until just combined. Beat in lemon zest and juice.

Divide batter evenly between prepared pans. Smooth batter with back of a spoon and then gently drop pans on counter to release any air bubbles. Bake cakes for 28-32 minutes. Let cool at least 10 minutes before inverting to cool completely.

To make frosting:

Beat butter until smooth and creamy. Add sugar and lemon juice and beat until desired consistency. Frost cake, slice and enjoy! Store covered for a couple days.

Here’s my slice with the coconut:

Mmmmmm good