Kick the tires and light the fires to 350 degrees F
Grease and flour two 9 inch round cake pans.
Beat together your butter and sugar…then add in your eggs and vanilla. Then beat the lemon zest into the butter/sugar mixture.
Whisk together your dry ingredients…
Squeeze the lemon out until you get 1/4 of a cup.
Fill the remainder of the measuring cup with milk until you reach an entire cup.
Combine the butter/sugar mix with the milk/lemon thoroughly, mixing it on medium speed to get it as airy as possible.
Slowly mix in your flour, by hand, very gently. You don’t want to over-mix the batter. Lift it and fold it over gently, trying not to lose the air you whipped into it the last step.
When it’s just combined, pour into the two prepared cake pans, evenly dividing the batter.
Bake at 350 degrees for 25-30 minutes, until the middle springs back when touched or a knife inserted comes out clean.
While the cakes are cooling ,whip up some Lemon Cake Filling.
When the filling and cakes are cooled, sandwich them together like this. The lemon filling recipe makes enough for this cake, it may seem like a large amount but it is the best part!
Whip up some Lemon Buttercream Icing. Before you color it yellow, use some to do a quick crumb coat on the cake.