• Preheat the oven to 350 degrees. Grease and lightly flour (2) 8-inch round cake pans.

Lemon Cake

• In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
• In a large mixing bowl, beat butter until creamy. Add sugar, lemon juice, and lemon zest, and beat until combined.
• Add eggs, one at a time, and beat until combined.
• Next, add flour mixture, alternating with buttermilk, and mix on low speed after each addition until combined.
• Pour cake batter evenly into prepared cake pans.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack and remove from the pans after 10 minutes. Cool cakes completely before frosting.

Lemon Crunch

• Line a baking sheet with parchment paper. Set aside.
• In a food processor, pulse lemon cookies until coarsely crushed.
• In a medium bowl, add the crushed cookies and mix with the lemon pudding.
• Add melted butter and stir until combined.
• Spread lemon crunch mixture onto the prepared baking sheet and bake for 10 minutes.
• Remove from the oven and let cool.
• Once the cake is frosted, add the lemon crunch to the sides of the cake and on top, if desired.

Lemon Cream Cheese Frosting

• In a medium bowl, beat cream cheese, butter, and lemon juice until light and fluffy.
• Gradually add powdered sugar, one cup at a time, and beat until desired consistency is obtained.
• Stir in the lemon zest.
• Add a layer of frosting between the layers of cake, and frost the sides and top.
• Optional: slice each cake in half lengthwise to make a 4 layer cake, if desired.