INGREDIENTS
1/2 cup
unsalted butter, softened to room temperature
1 cup
granulated sugar
2
large eggs, at room temperature
1
and 1/2 teaspoons pure vanilla extract
1
and 1/2 cups (190g) all-purpose flour (spoon & leveled)
2 tsp
baking powder
1/2 tsp
salt
1/2 cup
milk (I use whole, but any milk is fine)
zest + fresh juice of two medium lemons1
vanilla buttercream and additional lemon slices for topping