To start, preheat your oven to 350 degrees F
Prep (2) 9 inch round cake pans with butter and a light dusting of flour
You can line with parchment paper as well if desired, this will help the cake lift out of the pan much easier
Sift together
2 1/2 Cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
In another bowl combine
1 Cup sour cream, room temperature
2 Tablespoons lemon zest
1/2 Cup lemon juice
1 tsp. vanilla extract
In a stand mixer blend
1 Cup unsalted butter, room temperature
2 Cups granulated sugar
Mix until light and fluffy, then add
4 large eggs, room temperature
Mix until everything is fully combined
Reduce the speed to low and slowly add in 1/3 of the flour mixture, followed by half of the sour cream mixture
Repeat and continue mixing until all of the ingredients are incorporated
Pour batter equally into the floured 9 inch baking pans
Bake 35 minutes or until a toothpick inserted into the center of the cake comes out clean
Making the Buttercream
In a stand mixer beat
2 sticks unsalted butter, room temperature
2 1/4 Cups powdered sugar
1 tsp. vanilla extract
2 Tablespoons heavy cream
1 Tablespoon lemon zest
3 Tablespoons fresh lemon juice
Yellow food coloring paste for color
Mix until the buttercream is light and fluffy
Adjust the food coloring until the desired color has been achieved
Decorate with a Wilton 2D tip to create rosettes