Italian Lemon Drop Cake with Lemon Buttercream Frosting

Step 1

Preheat oven to 350 and spray the cake pans with pam baking spray

Step 2

In a large bowl, whisk the flour, baking powder, and salt together. Set aside.

Step 3

Using a standing mixer, beat the butter and sugar together creamy.

Step 4

Beat in the eggs and vanilla extract until combined.

Step 5

With the mixer on low speed, add the dry ingredients just until combined.

Step 6

With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined.

Step 7

Pour batter evenly into cake pans.

Step 8

Bake for around 21-26 minutes or until the cakes are baked through.

Step 9

Using a standing mixer, cream together all ingredients until stiff and smooth peaks form

Step 10

Using a cake slicer, slice a thin layer off the tops of the cakes to create a flat surface.

Step 11

Place 1 cake layer on your serving plate.

Step 12

Evenly cover the top with about 1 cup of frosting.

Step 13

Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting.

Step 14

Top with the third cake layer.

Step 15

Spread the remaining frosting all over the top and sides.

Step 16

Scoop remaining frosting into the piping bag and pipe dollops all over the cake

Step 17

Pipe larger dollops of frosting onto the top of the cake

Step 18

Place the sliced lemons in between the larger dollops

Step 19

Cut and enjoy!