Lemon Cake

1. Preheat oven to 350°F (175°C)
2. Grease and lightly flour two 7 inch Springform baking pans.
3. Mix the lemon zest into the sugar, rubbing it in until fragrant. (Important step, this releases the oils in the zest and gives the cake an unforgettable zing!)
4. Starting on low and working up to high speed, beat together the butter and sugar mixture until light and fluffy.
5. Add eggs one at a time beating well after each one
6. Stir in dry ingredients a bit at a time alternating with lemon juice and buttermilk. Once combined, stir in vanilla.
7. Pour the batter evenly into two prepared springform pans.
8. Bake for 35-40 minutes or until toothpick inserted comes out mostly clean with just a few moist crumbs sticking.
9. Cool in pans for 20 minutes, then remove and transfer cakes to wire cooling rack to cool completely before frosting.

Whipped Lemon Frosting

1. In a sauce pan on low heat, combine flour and sugar. Slowly add in milk and lemon juice and continue to heat on low – whisking constantly until a thick paste forms and is bubbling.
2. Pour the paste into a bowl or onto a baking sheet. Press cling wrap or parchment paper on top of the paste to avoid ‘skin’ layer – chill in the fridge.
   Once the paste is chilled, beat together butter and vanilla until smooth and creamy. (If using stand mixer, use the whisk attachment).
3. Add in paste a bit of a time continuing to beat on high speed until light and fluffy.
4. Change to paddle attachment (if using stand mixer) add salt and beat for a moment longer to smooth out the air bubbles.
5. If using for piping, chill in the piping bag for 20 minutes.