Preparation

• Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• Using an electric mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
• Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Fold in the lemon zest and lemon juice, being careful not to overmix the batter.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• In a clean mixing bowl, beat together the softened butter, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Add food coloring if desired.
• Once the cake is completely cooled, spread the frosting evenly over the top and sides. Decorate with additional lemon zest or edible flowers for a spring touch. Serve and enjoy!
• Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for extended freshness.