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Lemon Layer Cake

Jaclyn Shimmel
  • 60 minutes
  • Serves 12

INGREDIENTS

3 cups

unsalted sweet cream butter, softened

6 cups

powdered sugar

2 tbsp

lemon zest

3 tsp

fresh lemon juice

3 tbsp

heavy whipping cream

Lemons, thinly sliced (for garnish)

6 cups

flour

2 tbsp

baking powder

1 tsp

kosher salt

2 cups

unsalted butter, softened

1 3/4 cups

sugar

4

large eggs

2 tsp

pure vanilla extract

1 cup

buttermilk

1 tbsp

lemon zest

1/3 cup

fresh lemon juice