This is a wonderful Spring/Summer cake recipe from Paula Deen's magazine. I made it for my bridge group and they loved it!! You can also use this as a white cake recipe by omitting the lemon zest and lemon juice and increasing the vanilla extract to 1 1/2 tablespoons.
1 Cup butter or I use 1/2 cup(one stick) butter and 1/2 cup butter flavored Crisco, due to my high altitude
2 cups sugar(decrease at high altitude to 1 3/4 cups)
4 Large Eggs, room temature
1 Tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 cups cake flour
2 1/2 teaspoons baking powder( I decrease this to 2 1/4 teaspoons at high altitude)
1/4 teaspoon salt
1 cup buttermilk, room tempature
Preheat oven to 350 degrees. Spray 2 -8 inch cake rounds with nonstick baking spray. Line bottoms with parchment paper rounds. Spray the parchment paper on top.
In a large bowl, beat butter or butter and Crisco at medium speed until creamy, gradually add sugar, beating for 5 minutes or until light and fluffy. Add eggs , one at a time, beating just until yellow disappears after each addition. Add lemon zest, lemon juice, and vanilla. Beat just until blended.
Lemon Buttercream Frosting
1 cup butter, softened( I use 1/2 cup butter and 1/2 cup butter flavor Crisco)
2 Tablespoons lemon zest
1/4 cup lemon juice
2 Tablespoons milk
5 cups confectioners sugar
yellow food coloring gel or liquid
In a medium bowl, beat butter at medium speed with a mixer until creamy. Best in lemon zest, lemon juice and milk. Gradually add confectioners sugar, beating until light and fluffy. Gradually beat in food coloring, a small amount at a time, to reach desired color.