1.Preheat the oven to 350° F and prep two 6″ diameter cake pans with non-stick spray.
2.Line the pans with parchment paper (lower into circles).
3.Sift and add the dry substances in a big mixing bowl. Stir properly to mix.
4.Beat your moist substances (besides eggs, lemon & buttermilk) in a stand mixer (or use an electrical beater).
5.Combine on medium-low pace for approx. 2 minutes or till the batter resembles moist sand. Add the eggs and proceed beating until mixed.
6.Cease and scrape the bowl with a spatula after including every egg.
7.Pour the buttermilk, contemporary lemon zest, and lemon juice. Combine on medium-high pace for 1-1 ½ minute.
8.Divide the batter equally between each pans.
9.Bake for 20-25 minutes (or till it passes the toothpick take a look at)
10.Let your cake cool utterly.
11.Assemble it by inserting a layer upside-down on a serving plate. Frost the cake after which place the second layer.
