1.Preheat the oven to 350° F and prep two 6″ diameter cake pans with non-stick spray.
2.Line the pans with parchment paper (cut into circles).
3.Sift and add the dry ingredients in a large mixing bowl. Stir well to combine.
4.Beat your wet ingredients (except eggs, lemon & buttermilk) in a stand mixer (or use an electric beater).
5.Mix on medium-low speed for approx. 2 mins or until the batter resembles moist sand. Add the eggs and continue beating till combined.
6.Stop and scrape the bowl with a spatula after adding each egg.
7.Pour the buttermilk, fresh lemon zest, and lemon juice. Mix on medium-high speed for 1-1 ½ minute.
8.Divide the batter equally between both pans.
9.Bake for 20-25 minutes (or until it passes the toothpick test)
10.Let your cake cool completely.
11.Assemble it by placing a layer upside-down on a serving plate. Frost the cake and then place the second layer.
