Just try to resist this delightful cake -- especially when it's enhanced by a zesty lemon curd filling.
1 cup (2 sticks) unsalted butter, softened, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
3 tablespoons lemon zest (from about 3 lemons)
4 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons lemon juice
- Preheat oven to 350 degrees. Butter cake pans, dust with flour, tap out excess. Sift flour, baking powder, and salt into a large bowl.
- Cream butter, sugar, and lemon zest with a mixer until pale and fluffy. Add eggs, 1 at a time, mixing well after each. Beat in vanilla. Reduce speed to low; add flour mixture in 3 additions, alternating with buttermilk and lemon juice.
- Pour batter into prepared pans. Bake cakes until golden brown and testers inserted in centers come out clean. Let cool on a wire rack for 15 minutes. Immediately run a knife around edges of pans to loosen cakes; invert cakes. Let cool.
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