Ingredients

• 2 1/4 cups Organic Unbleached White All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 1/2 cup Unsalted Butter softened
• 1 1/2 cups Granulated Sugar
• 3 large Eggs
• 2 Tbsp freshly grated Lemon Zest
• 1 Tbsp Fresh Lemon Juice
• 1 1/3 cups Low-Fat Buttermilk
• 1 Tbsp Poppy Seeds

• 1/2 cup Unsalted Butter softened
• 4 cups Powdered Sugar
• 2 Tbsp freshly squeezed Lemon Juice
• 2-3 Tbsp Milk

Instructions

1. To make the cake, preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick spray. Line the bottoms with parchment. Dust with flour and tap out the excess.
2. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
3. In a large bowl with an electric mixer, or in a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Beat in the lemon zest and lemon juice.
4. Alternately add the flour mixture and buttermilk, beating after each addition, beginning and ending with the flour. Beat in the poppy seeds.
5. Divide the batter between the prepared pans and bake until the cakes are puffed and set and a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes for 30 minutes in the pans, then turn them out and cool completely on a wire rack.

1. To make the frosting, beat the butter and 1 cup of powdered sugar until blended. Gradually add the remaining powdered sugar, lemon juice and milk and beat until light and fluffy.
2. Place one cake layer on a serving plate. Spread with about 1/3 of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides.