Lemon Cake (6inch)

This light, tender, and slightly lemony cake was wonderful paired with lemon curd (I used a different recipe) and ermine frosting (left over from another cake). I did use the lemon syrup soak between the layers even though I was serving it the same day and had to add a little lemon juice to regular milk for the buttermilk. The cake itself didn't have much lemon flavor but with the soak and curd this was wonderfully tart. Baked in a 6 inch pan and sliced in two thin layers this makes a small but impressive little cake. It's def dessert for more than 2! I look forward to trying this again with whipped cream frosting.