Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Line either one 9x13 pan or two 9 inch round pans or three 6 inch round pans with parchment paper just on the bottom. It helps to lightly oil the bottom then put the prepared parchment paper in so it sticks easily. Set aside.

Step 3

In a large bowl or bowl of a stand mixer, beat together all wet ingredients until well incorporated.

Step 4

Add in the dry ingredients, making sure to spoon and level the flours to measure, don't scoop from the bag. Use a whisk to mix together until well combined, but careful not to over-mix. It shouldn't be runny, but definitely won't be thick either. It should resemble a fairly thin pancake batter.

Step 5

Pour into your prepared pan(s) and add to the oven. The 9x13 will take about 32-40 minutes (mine took 35), the 9 inch will take closer to 25-30 and the 6 inch about 45 (they're smaller but the layers will be fairly thick so they need to bake for longer). Check with a toothpick to test doneness. The top should be golden brown and there should be no jiggling on the inside.

Step 6

Remove from the oven, let cool for about 10 minutes, then carefully flip onto a cooling rack and peel off the parchment paper. If you're making a sheet cake, you are welcome to leave it right in there and frost it in the pan for easy storage.

Step 7

Let cool completely before frosting. I suggest sticking in the fridge for about an hour to ensure it's fully cool.

Step 8

To make the buttercream, add the room temperature butter to the bowl of a stand mixer or large mixing bowl and beat until well combined.

Step 9

Beat in the sifted powdered sugar, 1 cup at a time until your desired consistency is reached. I used about 4 cups for this recipe. To make it thicker, add more sugar, to make it thinner, add more milk. Beat in the milk, lemon juice and zest until well combined.

Step 10

Frost the cake once cool & enjoy!