Lemon Cake with Buttercream Frosting Recipe - Swans Down Cake Flour

Ingredients

• Cake
• 3 1/4 cup + 2 tablespoons Swans Down® Cake Flour, sift before measuring
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Zest of 1 lemon, finely minced
• 1/3 cup fresh lemon juice (2 to 3 lemons)
• Lemon Syrup
• Zest of 2 lemons (long strips, minimal white pith)
• 1 cup water, divided
• 1/2 cup sugar + extra for coating lemon zest garnish
• Buttercream Frosting
• 4 sticks (1 pound) unsalted butter, room temperature
• 1 cup confectioners’ sugar, sift before measuring
• 2 tablespoons heavy cream (or milk)
• Filling
• 2 cups lemon curd