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3 cups sifted all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 and 3/4 cups granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla essence
1 cup milk, at room temperature
1 heaping Tablespoon lemon zest
1/3 cup fresh lemon juice
Preheat oven to (177°C). 2 cake pans, line with baking paper, then grease the baking paper.
Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in the eggs and vanilla essence on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients just until combined.
With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it’s done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
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