Each Layer Cake:

• 1 & 1/2 sticks butter, room temperature
• 3/4 cup sugar
• zest of 1 lemon
• 3 eggs
• 1 & 1/4 cups flour
• 1 & 3/4 tsp baking powder
• 1/2 tsp salt

Buttercream: 

• 3 sticks butter, room temperature,
• 1 & 1/2 cups vegetable shortening
• 8-10 tbsp lemon juice, from lemons
• zest of 2 lemons
• 9-12 cups powdered sugar

INSTRUCTIONS

To Bake The Cake:

1. Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8 inch round cake pan or springform pan and line the bottom with a round piece of parchment paper.
2. In a mixing bowl, combine the butter, sugar, and lemon zest, beat using a mixer until fluffy. Add in the eggs one at a time, lightly beating after each one.
3. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon. Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything. Scrape the batter into the prepared cake pan, using a spatula to evenly spread it out.
4. Bake for 22-30 minutes.
5. Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Wrap the cake really good in plastic wrap and place it in the refrigerator, which is good for up to one week.
6. 45 minutes to 1 hour before you plan to assemble the cake, place the cake layers in the freezer. This will make them easier to frost.

To Make The Buttercream:

1. In a stand mixer, combine the butter and vegetable shortening and beat until fluffy. Add in the fresh lemon juice and zest, and gently mix by hand with a spatula. Begin to add the powdered sugar, about 2-3 cups at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer once last time to make sure the powdered sugar is really incorporated and ready to go.

Assembling:

This is where you can have fun with your toppings. Since its #NationalMacaronDay, I added some of my favourite flavours on top with a selection of pretty flowers. While my flowers are not edible, I just remove them once I begin cutting and serving because it’s just too cute not to enjoy!

Have fun with your cake and not only is this great for spring, but a simple cake like this can be served for a number of different occasions!