1 1/2 sticks (12T) (170g) unsalted butter, softened
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
2 1/2 cups (285g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
2 1/2 teaspoons (12g) baking powder
zest of 2 lemons
1 1/4 cups (302g) milk
2 Tablespoons (18g) vegetable oil (I used canola oil)
2 teaspoons (8g) lemon extract
*** ** If you don't have cake flour, for each cup of all purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
Preheat the oven to 350 degrees
Grease and flour two 8 inch pans ( my pans are 2 inches deep)
In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
In another bowl, add the milk, vegetable oil and lemon extract. Whisk to blend.
Beat the softened butter until lightened in color and smooth. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix. Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
Thanks for stopping by! We hope that you enjoy this delicious homemade Lemon Cake recipe as much as we have!