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1
Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans.
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2
Set aside.
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3
Sift the flour, baking powder, salt, and baking soda together.
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4
Set aside.
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5
Beat the butter and sugar until light and fluffy using a mixer set on medium speed.
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6
Add the eggs, one at a time.
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7
Beat in the vanilla extract.
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8
Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
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9
Divide the batter between the pans.
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10
Bake until golden and a toothpick tests clean, about 45 to 50 minutes.
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11
Cool in the pans on a wire rack for 20 minutes.
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12
Unmold the cakes and cool completely.
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13
Split cakes into 4 layers using a long serrated knife.
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14
Fill with lemon curd, jam, or icing.
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15
Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
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16
How to apply the crumb coat and frosting: 1.
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17
TRIM the top of the cake with a long serrated knife to make it level.
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18
Flip (the bottom becomes the top) to create a flat surface.
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19
2.
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20
CUT cake in half; spread one half with icing, lemon curd, or jam 3.
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21
TOP with other half, then crumb coat with a thin layer of icing.
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22
4.
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23
START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically.
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24
5.
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25
MOVE a teaspoon through the icing to create S-shape swirls.
