Zesty Lemon Cake with Lemon Swiss Meringue Buttercream

Ingredients

• 6 ounces unsalted butter 1 ½ stick room temperature
• 1 1/2 cups all purpose flour
• 1 cup white sugar divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/8 teaspoon cream of tartar
• 1/4 cup milk
• 2 tablespoons lemon juice
• 2 tablespoons Sour Cream
• 1/2 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 drops gel food color yellow
• 1/4 cup lemon juice
• 1/2 teaspoon lemon extract
• 1/2 teaspoon lemon zest optional
• 4 drops lemon yellow food gel colors
• 1/4 cup simple syrup to brush cake layers
• 4 cups Swiss Meringue Buttercream
• 4 cups buttercream Italian Meringue
• 4 cups buttercream American
• 4 cups buttercream French
• 4 cups buttercream German