Lemon Layer Cake

If you're a sweet tooth with a sour edge, you've come to the right place. This recipe yields fluffy, decadent, edible sunshine that's so good, you might want it all to yourself.

Ingredients

• 2½ cups all‑purpose flour (measured properly)
• 1¾ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• ½ cup vegetable oil
• 1½ cups sugar
• ½ tsp vanilla extract
• 4 large eggs
• ¾ cup milk
• ½ cup fresh lemon juice
• 2 tbsp fresh lemon zest

• 16 oz cream cheese (room temperature)
• ¾ cup unsalted butter (room temperature)
• 10 cups powdered sugar
• 1 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest

Directions

For the cake:

1. Prepare three 8‑inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
2. Combine the flour, baking powder, baking soda, and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar, and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1½ to 2 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing after each addition until the batter is mostly combined. Periodically scrape down the sides of the bowl to make sure all ingredients are well incorporated.
5. Add half the dry ingredients to the batter and mix until mostly combined. Add the milk, lemon juice, and lemon zest and mix until well combined. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed. Do not over‑mix the batter.
6. Divide the batter evenly between the cake pans and bake for 22 to 25 minutes, or until a toothpick comes out with a few crumbs.
7. Remove the cakes from the oven and allow to cool for about 2 to 3 minutes, then remove to cooling racks to cool completely.

For the frosting:

1. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
2. Add about half the powdered sugar and mix until well combined and smooth.
3. Add the lemon juice and zest and mix until well combined.
4. Add the remaining powdered sugar and mix until well combined and smooth. Feel free to use less powdered sugar or add more powdered sugar to achieve whatever consistency you desire.
5. Before putting the cake together, use a large serrated knife to remove the domes from the top of the cakes so that the cakes are flat.
6. Place the first cake on a serving plate or a cardboard cake round.
7. Spread about 1 cup of frosting evenly on top of the cake.
8. Add the second layer of cake and another cup of frosting.
9. Top the cake with the remaining layer and frost the outside of the cake.
10. Add swirls of frosting to the top of the cake and finish it off with some lemon slices.
11. Refrigerate the cake until ready to serve. Cake is best served cool, but not cold.