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Lemon Layer Cake With Lemon Poppy Seed Buttercream
Ingredients
- 3 cups or 409 grams, cake flour (you can use regular flour)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 and 3/4 cup or 368 grams, granulated sugar
- zest of 1 lemon peeled with a vegetable peeler (no white pith)
- 1 cup or 226 grams, unsalted butter, at room temperature
- 4 large eggs at room temperature
- 2 tsp lemon paste optional!
- 1 cup or 240 grams buttermilk
- 1/3 cup or 81 grams fresh lemon juice
- FROSTING
- 1 cup or 226 grams unsalted butter, at room temperature
- 6 cups or 600 grams, confectioner's sugar
- 6-8 Tbsp or 90-120 grams fresh lemon juice plus more if needed
- 1/4 cup or 37 grams poppy seeds
- optional: one small drop yellow gel food coloring
- garnish
- very thin slices of lemon
- mint leaves
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