Directions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake releases easily after baking.
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In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air into the batter, leading to a tremendous rise during baking.
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Add the eggs one at a time, beating well after each addition. Next, stir in the lemon zest and fresh lemon juice, allowing the vibrant flavor to meld into the batter.
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In another bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the flour. This technique will help to create a tremendously smooth batter.
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Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula for an even bake.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on your cakes, as every oven is a little different.
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Let cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This ensures that the cakes will not stick and will maintain their form.
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Once cooled, dust the tops with powdered sugar if desired. Serve the cake and enjoy the tremendous lemony flavor that is sure to delight your guests.
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