Grease two baking pans (I used a 9” round and a 9” square!). Line the bottoms of the pans with wax or parchment paper. Grease the paper then dust each pan lightly with flour, tapping out excess flour.

Combine the 2 cups flour, baking powder, baking soda and salt in a bowl, whisking to combine.

In a bowl of an electric mixer, beat together the sugar and butter on medium speed until well blended. Stop and scrape the bowl occasionally.

Add the eggs, one at a time, beating well after each addition. Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture.

Beat in the lemon zest and juice until combined. Pour batter into prepared pans; sharply tap pans once on counter to remove any air bubbles.

Bake for 25 minutes or just until a wooden toothpick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, then carefully remove cakes from pans. Cool completely on wire racks; discard wax or parchment paper.

Serve as is with fresh berries (or frost if you must!). Serves 8 to 10.