Lemon Layer Cake with Lemon Cream Cheese Buttercream

Bahan-bahan (10 porsi)

• 3 cups (354g) sifted all-purpose flour* (spooned & leveled)
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) whole milk, at room temperature
• 1 heaping Tablespoon lemon zest (about 2 lemons)
• 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 4 and 1/2 cups (540g) confectioners’ sugar
• 2 Tablespoons (30ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• pinch salt, to taste