1-Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick spray, line with parchment paper with overhang, and spray again. Set aside.

2-Using a stand mixer or handheld mixer, beat butter and sugar on medium speed until light and fluffy (about 3 minutes). Reduce speed to low; add eggs, lemon zest, and lemon juice, scraping sides as needed.

3-In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

4-With mixer on low, gradually add the dry flour mixture into the butter-sugar mixture, alternating with the buttermilk. Start and end with the flour mixture. Beat until just combined.

5-Pour batter into the prepared pan, smoothing the top evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely on a wire rack before frosting.

6-Beat softened cream cheese and butter until light and creamy (3-4 minutes). Add lemon zest and juice, beat until combined. Add powdered sugar and beat until smooth.

7-Spread the frosting over the cooled cake using an offset spatula. Garnish as desired. For more tips on variations, check out our apple spice crumb muffins recipe for ideas on adding complementary flavors.