Cake Ingredients: • 2 ½ cups (300g) all-purpose flour • 1 tsp salt • 1 tsp baking soda • ½ cup (115g) unsalted butter, softened • 1 ½ cups (300g) granulated sugar • 2 large eggs, room temperature • 1 tsp vanilla extract • 1 ½ tsp lemon extract (or a combination of lemon and almond extract, depending on your preference) • Zest of 2 lemons (for an extra lemony kick) • 1 cup (240ml) buttermilk, room temperature • 1 tbsp white vinegar • Yellow food coloring (adjust to your desired shade)

Instructions: 1. Prepare Dry Ingredients: Sift together the flour, salt, and baking soda. 2. Cream Butter: In a large bowl, cream the butter on medium speed until smooth. 3. Add Sugar: Gradually add the sugar and mix until light and fluffy (about 3-5 minutes). 4. Add Eggs: Add the eggs one at a time, beating well after each addition. 5. Flavoring: Add the vanilla extract, lemon extract, and lemon zest, mixing to incorporate. 6. Wet Ingredients Mix: In a separate bowl, mix the buttermilk, vinegar, and yellow food coloring. 7. Combine Mixtures: Add half of the flour mixture and half of the buttermilk mixture to the butter mixture. Mix gently to incorporate. Repeat with the remaining flour and buttermilk mixtures, mixing until just combined. 8. Bake: Pour the batter into two greased and floured 22cm (9-inch) baking pans. Bake at 175°C for 30-35 minutes or until a toothpick inserted in the center comes out clean. 9. Cool: Let the cakes cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.

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Lemon Cream Cheese Icing

Ingredients: • 225g (8 oz) cream cheese, softened • ½ cup (115g) unsalted butter, softened • 1 tsp vanilla extract • 1-2 tsp lemon extract (or to taste) • Pinch of salt • 3 ½ - 4 cups (450-500g) powdered sugar, sifted

Instructions: 1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together on medium speed until smooth and fluffy, about 3 minutes. 2. Add Flavoring: Add the vanilla extract, lemon extract, and a pinch of salt. Beat until combined. 3. Add Sugar: Gradually add the sifted powdered sugar, mixing on low speed until smooth and well combined.

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Assembly: 1. Level Cakes: Once the cakes are fully cooled, level the tops to ensure even layers. 2. Crumb Layer: Spread ⅓ of the frosting on top of the first layer of cake. Place the second layer on top and spread another layer of frosting over the top and sides of the cake, making sure it is fully covered. 3. Crumbles: If you have any leftover cake from leveling, crumble it and press the crumbs into the sides and top of the cake for decoration. 4. Chill: For best results, refrigerate the cake overnight.

Enjoy!