This simple and easy lemon layer cake is made with sour cream and buttermilk and topped with creamy cream cheese frosting and lemon slices!
Heat oven to 325°F. Grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
In a large bowl, whisk cake mix, flour, and lemon zest until blended. Add eggs, oil, buttermilk, sour cream, and lemon juice. Mix just until smooth; do not overmix. The batter should be thick, but pourable. Divide the batter between the cake pans and spread evenly.
Bake for about 30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Remove cakes from the oven and cool in the pans for 10 minutes. Remove cakes from pans to a cooling rack. Cool completely, about 1 hour.
In a large bowl, beat butter and cream cheese with an electric mixer on medium speed for about 2 minutes. Scrape the sides and bottom of the bowl. Beat for an additional 2 minutes. Beat in the powdered sugar on low speed. Add whipping cream, lemon extract, and salt. Beat on low speed just until combined, scraping down the sides of the bowl occasionally. Increase speed to medium and beat for about 3 minutes or until light and fluffy.
Using a serrated knife, cut off the rounded tops of cakes to create a level surface, if necessary. Place one cake layer, top side up, on a serving plate, cake board, or cake stand. Spread half of the frosting evenly over the top.
Top with the second cake layer, top side down. Frost the top of the cake with the remaining frosting. Top with lemon slices and serve.
For best results, use regular full-fat sour cream in this recipe.
Store this cake in a cake storage container in the refrigerator. Let stand at room temperature for 20 to 30 minutes prior to serving for the best texture.
