Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix in the vanilla extract.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Add the heavy cream and beat until smooth and fluffy.
To assemble the cake, place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the remaining cake layers. Frost the top and sides of the cake with the remaining frosting.
Garnish with lemon slices and mint leaves before serving.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 550 kcal per slice | Servings: 12 servings
