This is a delicious lemon cake! Moist and lemony. Even the non-lemon lovers will like this cake. It is important to have all the ingredients at room temperature. For the BEST lemon flavor,use only fresh squeezed lemon juice, not the bottled stuff.
Grease and flour two, 8 or 9 inch pans. Line the bottoms with parchment paper.
In a large bowl, cream the butter and 2 cups sugar for 5 minutes, or until light and fluffy. Add eggs and lemon zest. Mix well.
Sift together flour, baking soda, and salt in another bowl; set aside.
In a large measuring cup, combine ¼ cup lemon juice, buttermilk, and vanilla.
Add the dry ingredients and liquid ingredients alternately to butter-sugar mixture. Mix for two minutes. Divide batter between pans.
Bake for 30-35 minutes or until tooth pick inserted comes out clean. Remove from oven and cool for 10 minutes. Remove to racks and cool completely. Ice cake with lemon butter cream frosting.
Lemon buttercream Frosting:
With mixer, beat butter and Crisco until well blended. Add powdered sugar and lemon juice and beat until smooth and fluffy. Frost cake. This frosting can be doubled if you like lots of frosting and want to decorate the cake.