Lemon Whipped Cream Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of the pans with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. Mix in the lemon zest and vanilla extract until well combined. Alternate adding the dry ingredients with the buttermilk and lemon juice, starting and ending with the dry ingredients.

5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. While the cakes are cooling, make the lemon whipped cream. In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to whip until stiff peaks form.

8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the lemon whipped cream on top, then place the second cake layer over the whipped cream.

9. Frost the top and sides of the cake with the remaining lemon whipped cream, creating swirls and peaks for a decorative finish.

10. Refrigerate the cake for at least an hour before serving to allow the whipped cream to set. Garnish with additional lemon zest or slices before serving.