1-Preheat the oven and prepare pans: Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans for even results. Don’t forget to measure out your ingredients ahead of time to keep things flowing smoothly.

2-Cream butter and sugar: Next, in a large mixing bowl, cream the unsalted butter and granulated sugar together until it’s light and fluffy this step is crucial for that airy texture. If you’re adapting for a vegan version, swap in plant-based butter and a flax egg mixture to keep it delicious.

3-Add eggs: Beat in the eggs one at a time, making sure each is fully mixed in before adding the next for the best consistency. For those with dietary needs, flax eggs or replacers work wonders here. Then, in another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine them evenly.

4-Combine dry and wet ingredients: Gradually add this dry mixture to your wet ingredients, alternating with the whole milk, fresh lemon juice, and lemon zest start and end with the dry to avoid lumps. This creates a batter that’s bursting with flavor! Divide it equally between your prepared pans, smooth the tops, and pop them in the oven for 25-30 minutes, or until a toothpick comes out clean.

5-Cool cakes and frost: Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack. For the frosting, prepare your lemon cream cheese buttercream as outlined in the ingredients section, and assemble the layers with care. If you want more ideas, check out our Variations Guide for creative twists!