Lemon Velvet Cake Recipe with Buttermilk

Instructions:

1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with butter and parchment paper.
2. Beat softened butter and granulated sugar on medium-high until pale and fluffy, approximately 3 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
4. Alternately add the sifted cake flour, baking soda, and salt with the buttermilk, starting and ending with the flour. Mix until just combined to maintain the velvet texture.
5. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
6. In a saucepan, whisk together lemon juice, sugar, egg yolks, and cornstarch. Heat over medium, stirring constantly until thickened. Remove from heat and stir in cubed butter until smooth. Chill for 2 hours.
7. Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, lemon juice, and lemon zest until silky.
8. Level the cooled cake layers, spread the chilled lemon curd on the first layer, top with the second layer, and frost the entire cake with the lemon cream cheese frosting.