Preheat oven to 350 degrees. Spray 2 round pans (8-inch) with non-stick cooking spray with flour. Line bottom with parchment rounds (optional). Spray each round with the non-stick spray.

In large bowl, beat butter with mixer until creamy; gradually add sugar, beating for 5 minutes or until light and fluffy (scrape the bowl twice during the 5 minutes). Add eggs, one at a time, beating just until yellow disappears after each addition. Add lemon zest, lemon juice and vanilla, beating just until blended.

Sift together cake flour, baking powder and salt, adding gradually. Add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition (if you beat on high you'll have flour on the ceiling, smile).

Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes at 350 degrees. Cool in pans, preferably on wire rack, for 10 minutes. Remove from pans and cool completely. Wrap layers and freeze until ready to frost.

Lemon Butter Cream Icing

(makes about 4 cups)

2 sticks of unsalted butter

2 T. lemon zest

1/4 c. fresh lemon juice

2 T. milk

5 c. (16 oz) Confectioner's sugar

Yellow food coloring gel

In medium bowl, beat butter at medium speed with mixer until creamy. Beat in lemon zest, lemon juice, and milk. Gradually add confectioner's sugar, beating until light and fluffy. Gradually beat in food color, a little at a time until desired color.

To ice cake: Unwrap cake layers and spread lemon butter cream frosting between layers and on sides and top of cake. Garnish with lemon slices and zest if desired.

Store finished cake in refrigerator up to 3 days. (Cake layers may be frozen for 3 months).

Tip: Ice the bottom layer first; add the remaining cake layers; ice the sides of the cake and save the top for last. This helps to stabilize the cake and keep the top layer from sliding.