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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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