Ingredients:

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• 1 cup butter, softened

• 1-1/2 cups sugar

• 2 large eggs, room temperature

• 3 large egg yolks, room temperature

• 1 tablespoon grated lemon zest

• 2 tablespoons lemon juice

• 3/4 cup sour cream

• 1/4 cup 2% milk

• 2-1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

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SYRUP: 1/2 cup sugar & 1/2 cup lemon juice

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FROSTING:

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• 2 packages (8 ounces each) cream cheese, softened

• 1 cup butter, softened

• 4 cups confectioners' sugar

• 1-1/2 teaspoons lemon juice

• 1/8 teaspoon salt

• Optional: Lemon slices or edible flowers

 

Directions:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.

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Cream butter and sugar until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture.

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Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly.

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For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely.

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For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended.

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Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely.

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Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.