Lemon Layer Cake

• CAKE
• 3 cups sifted flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter or 3/4 cup margarine, softened
• 1 3/4 cups sugar
• 3 eggs
• 1 tablespoon grated fresh lemon rind
• 2 tablespoons fresh lemon juice
• 1 1/4 cups milk
• LEMON BUTTERCREAM FROSTING
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 teaspoon grated fresh lemon rind
• 1 (16 ounce) package confectioners' sugar
• 1/4 cup lemon juice

1. Preheat oven to 350u0b0F.
2. Grease two 8- or 9-inch round cake pans.
3. Line with waxed paper; grease paper.
4. In a medium bowl, sift together flour, baking powder, and salt.
5. In a large bowl, beat together butter, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes.
6. Beat in lemon rind and juice.
7. Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed.
8. Pour into prepared pans.
9. Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip.
10. Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
11. For frosting: Beat butter in a medium bowl with electric mixer until soft.
12. Stir in lemon rind; beat confectioners sugar alternately with lemon juice until smooth and spreadable.
13. (makes enough frosting for one two-layer cake).

cake, flour, baking powder, salt, butter, sugar, eggs, lemon rind, lemon juice, milk, lemon buttercream frosting, butter, lemon rind, sugar, lemon juice

Taken from www.food.com/recipe/lemon-layer-cake-48650 (may not work)