Lemon Cake

Preheat the oven to 350°F (175°C) so it's ready when your batter is done.

Grease and flour two 9-inch round cake pans to prevent sticking.

Zest and juice fresh lemons, keeping them separate for proper mixing later.

Cream butter and sugar together until light and fluffy for best texture.

Add eggs one at a time, mixing well after each to avoid splitting.

Mix in the vegetable oil and vanilla extract until smooth.

Stir in the lemon zest to release all the citrus oils into the batter.

In another bowl, whisk flour, baking powder, and salt together.

Add dry ingredients and buttermilk alternately, starting and ending with flour.

Stir in lemon juice gently at the end, being careful not to overmix.

Divide batter between pans, smoothing the tops for even baking.

Bake for 25–30 minutes until a toothpick inserted comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

(Optional) While still warm, poke holes and brush with lemon syrup for extra flavor.

Beat cream cheese and butter, then mix in powdered sugar and lemon juice for frosting.

Frost cooled cakes and store in airtight container or serve immediately.