• Preheat oven to 350℉. Line 3 - 9" round cake pans with waxed paper. Spray each with baking spray to coat.

Prepare Your Ingredients

• Using a fine-edged grater, zest 2-3 lemons, enough to measure 6 teaspoons. Using a citrus juicer, squeeze lemons for 5 tablespoons of juice.

Prepare the Cake Batter

• In a large mixing bowl, cream together 1 cup butter (room temperature), 1/4 cup vegetable shortening, 2 cups granulated sugar, and 2 teaspoons lemon zest until light and fluffy.
• Add 5 large eggs, one at a time, beating well after each addition. Stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract.
• In a small bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon saltto combine.
• Add the flour mixture to the creamed mixture alternately with 1 cup buttermilk, beginning and ending with dry ingredients.
• Equally pour the batter into the three prepared cake pans. Lightly tap each pan once to remove any air bubbles.
• Bake in preheated oven for 25-28 minutes or until cake tests done with a toothpick inserted in the center that comes out clean.
• Cool for 10 minutes before removing to wire racks to cool completely.

Making the Buttercream Frosting

• In a large mixing bowl, cream 1 cup butter until light and fluffy.
• Add 4 tablespoons lemon juice, 2 tablespoons heavy cream, and 4 teaspoons lemon zest, and 1 teaspoon vanilla extract, mixing well.
• Gradually add 5 1/2 cups powdered sugar, one cup at a time. Beat until frosting has desired spreading consistency.

  (If the frosting seems too thick, add 1 tablespoon milk. If too thin, add 1/4 cup more powdered sugar.)
• Spread frosting between cooled cake layers and over the top and sides of cake. Makes 12-16 servings.