Summer Fridays were made for sweet treats. We are so excited to welcome back Jasmine (remember these lemon macarons??) for another perfect seasonal dessert. This cake (originally adapted from this recipe) is light, fluffy, and totally delicious. Ideal for an outdoor summer cookout, and even better as breakfast the next day. You may want to go ahead and bookmark this page right now- we have a feeling this recipe is going to be a favorite every summer.

2 sticks softened butter
4 eggs
2 1/3 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
1 tablespoon zested lemon peel
1/2 teaspoon vanilla extract
1/4 cup lemon juice
2 tablespoons milk (whole preferred)

Pre-heat over to 350. Butter and flour two nine inch cake pans and set aside.
In a large mixing bowl, beat butter & sugar until light and fluffy. Slowly add one egg at a time.
In a small bowl, combine lemon peel, vanilla extract, lemon juice, and milk. Mix until combined.
In a medium bowl, sift together flour, baking soda, baking powder, and salt.
With beater on low, alternate adding flour and liquid mixtures to the egg mixture until all combined.
Split the mixture between the two cake pans and bake for 28-32 minutes.
Remove from oven and cool on wire racks for 20 minutes. Then flip cakes and cool for another hour before frosting/layering.
**TIP:  If you’re worried about the cakes sticking, add butter, flour, and parchment paper to the pans before baking.

1 stick softened butter
16 ounces cream cheese
2 cups powdered sugar
The juice and zest from one lemon

In a large mixing bowl, beat butter and cream cheese until light and fluffy.
Slowly add the sugar and lemon until well combined.

Plate one cake (bonus points if it’s on a cute cake plate!!) rounded side down. Generously spread a layer of frosting, and top with a layer of mixed berries. Place second cake on top with the rounded side up. Spread more frosting, followed by the final layer of mixed berries. Enjoy!!