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Ingredients
  • Lemon Cake
  • 3 cups (345 grams) cake flour ( spooned & leveled )
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk (room temperature)
  • ¼ cup (60 ml) canola or vegetable oil
  • ¼ cup (60 ml) fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks, or 230 grams) unsalted butter (softened)
  • 1 ¾ cups (350 grams) granulated sugar
  • Zest of 3 medium lemons
  • 4 large eggs (room temperature)
  •  
  • Lemon Cream Cheese Frosting
  • 12 ounces (340 grams) brick-style cream cheese (softened)
  • ¾ cup (1.5 sticks, or 170 grams) unsalted butter (softened)
  • 3 cups (360 grams) powdered sugar
  • 1 to 2 tablespoons (15 to 30 ml) fresh lemon juice
Steps
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