Ri C BAKES
Ri's Recommendations
- In my opinion, any time you're making anything lemon...the more lemon, the BETTER! Get as much zest and/or juice as you can get out of each lemon.
- Baker's choice for this cake's decoration/serving details! My favorite combinations include raspberry jam, cream cheese buttercream, extra lemon zest, and/or crushed graham crackers. These are great things to incorporate in between the two cake layers and/or on top of the cake!
Ingredients
3 cups flour
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup butter (room temperature)
1¾ cups granulated sugar
3 eggs (room temperature)
2 tsp. vanilla
1 cup whole milk (room temperature)
Zest from 2 lemons
Juice from 2 lemons
Preparation
Step 1
Preheat oven to 350°
Step 2
Sift together flour, baking powder, baking soda, and salt. Set aside the dry ingredient mixture.
Step 3
In a large mixing bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla on high for 2 minutes (ocassionally scraping the sides of the bowl).
Step 4
On a low speed, gradually add the dry ingredients until just combined. Add the milk, lemon zest, and lemon juice. You may need to hand-whisk out some lumps of lemon zest and/or dry ingredients. Do not over-mix.
Step 5
Bake ~30 minutes, rotating the pans halfway through the bake.