For the Lemon Cake
Bits and Bobs
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
½ tsp salt
2 cups sugar
1 tsp vanilla extract
3 tbsp lemon juice (just a little more than half of a large lemon)
2 tbsp lemon zest (about 1 large lemon)
1 ¼ cups whole milk
½ cup + 2 tbsp unsalted butter, cubed (one stick plus a bit)
Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
Whisk together the flour, baking powder, and salt in a bowl and set aside
Beat the eggs together until thickened and pale in color (if using a stand mixer, the paddle attachment is perfect). Slowly add the sugar to the eggs, turn mixer to medium-high and continue to beat for another 4-5 minutes until the eggs are light and fluffy. Add the vanilla, lemon juice, and zest and beat until just combined.
Gradually add the flour mixture on a low setting and stir until just combined.
In a small saucepan, heat the milk and butter until butter is just melted and milk is hot. You are not scalding the milk so do not allow to boil. Swirling the pan will aid the butter to melt. Add the liquid to the rest of the cake batter and stir until smooth. The batter will be thin.
Pour into the prepared cake pans, distributing evenly between to the two. Lightly tap each pan on the countertop to remove some of the bubbles from the batter. Pop each pan into the middle rack of the preheated oven. Bake for 30-32 minutes turning once to ensure even baking. A toothpick (or if you are like me a butter knife) inserted into the middle of the cake should come out mostly clean, and the cake will have started to pull away from the sides of the pan.
Allow to cool then cut each cake into two layers.
For the Honey Buttercream
Bits and Bobs
1 ½ cup unsalted butter, room temp (3 sticks)
6 cups confectioners’ sugar, sifted or whisked to make fine for easy mixing
¾ cup full fat plain greek yogurt
¾ cup wildflower honey
¾ tsp vanilla extract
Beat the room temp butter with the paddle attachment on high until light and fluffy. Turn to a low speed and gradually add the sugar. Once the sugar has combined with the butter and returned to a fluffy texture, add the honey, yogurt and vanilla extract. Continue to beat on a medium-high speed for just a few minutes until all the ingredients have combined and the frosting looks smooth.
This will be enough frosting for a 4 layer 9-inch cake with frosting between each layer, a crumb coating, and the finish frosting. You may have some left over, depending on what your frosting to cake ratio preference may be!! I used about 2/3 of the recipe above to get the result below.