Step 1

Preheat an oven to 180c (350f) and prepare 2 8-inch baking pans with parchment paper.

Step 2

Into a big mixing bowl, add the soft butter, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.

Step 3

Add the vanilla extract, granulated sugar, and kosher salt, and mix until well combined.

Step 4

Add the eggs one at a time mixing constantly until a creamy mixture forms.

Step 5

Into a measuring cup or small mixing bowl, add the buttermilk and lemon juice and mix.

Step 6

In a medium sized mixing bowl add the flour, baking powder, and mix with a whisk until combined.

Step 7

Add ½ of the dry mixture and the buttermilk mixture and mix it until almost combined.

Step 8

Add the other half of the dry ingredients and mix until just combined.

Step 9

Divide the batter into 2 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.

Step 10

Let the cakes cool to room temperature and remove them from the pans.

Step 11

Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.

Step 12

Once the butter melt, the consistency of the mixture will be thin, dont increase the heat. Keep whisking until the mixture thickens for about 5 minutes.

Step 13

When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.

Step 14

Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.

Step 15

Into a big mixing bowl, add the room temperature butter, lemon juice, lemon zest, powder sugar, and vanilla extract.

Step 16

Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.

Step 17

Pipe a small dollop of the buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.

Step 18

Pipe a circle around the edges of the cake. Then fill the circle with the lemon curd. Top with the second cake layer.

Step 19

Frost the cake with a very thin layer of buttercream, and place the cake in the freezer to set for 15 minutes. (this is the crumb coat)

Step 20

Remove the cake from the freezer and frost it with the remaining frosting and place it in the freezer for another 10 minutes to set.

Step 21

Decorate the cake with slices of lemon and mint or edible flowers. Serve and enjoy!