2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 1/2 cups sugar
1 Tablespoon vanilla extract
1 cup oil (vegetable, canola, or extra light olive oil)
1 cup buttermilk
Directions-
* Preheat oven to 180*C.
* Prepare cake pans (line the bottom of the pans with parchment paper, butter and flour the sides of the pans)
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
* The batter will be thin. Pour batter into prepared cake pans.
* Bake cakes until cake is slightly domed, and a toothpick inserted in the center comes out with only moist crumbs, no wet batter.
* Cool cakes about 10 minutes in pans, then remove from pans. Wrap warm cakes in plastic wrap, then aluminum foil and place in freezer about 20 minutes. This will help them cool fully, but stay nice and moist.
* Frost as desired when fully cool.
Lemon Filling
Spread about 1/4 cup lemon curd between each layer. (Recipy on blog)
Lemon Frosting
1 cup (2 sticks) butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk.
Add one teaspoon freshly grated lemon zest and 1/2-1 teaspoon pure lemon extract
Directions-
* In the bowl of an electric mixer, beat butter until completely smooth
* Add salt
* One cup at time, add 2 cups of powdered sugar, beating after each addition.
* Add vanilla, or other flavorings and beat to combine.
* Add about 1 tablespoon of cream, and continue beating.
* Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 1/2 cups sugar
1 Tablespoon vanilla extract
1 cup oil (vegetable, canola, or extra light olive oil)
1 cup buttermilk
Directions-
* Preheat oven to 180*C.
* Prepare cake pans (line the bottom of the pans with parchment paper, butter and flour the sides of the pans)
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
* The batter will be thin. Pour batter into prepared cake pans.
* Bake cakes until cake is slightly domed, and a toothpick inserted in the center comes out with only moist crumbs, no wet batter.
* Cool cakes about 10 minutes in pans, then remove from pans. Wrap warm cakes in plastic wrap, then aluminum foil and place in freezer about 20 minutes. This will help them cool fully, but stay nice and moist.
* Frost as desired when fully cool.
Lemon Filling
Spread about 1/4 cup lemon curd between each layer. (Recipy on blog)
Lemon Frosting
1 cup (2 sticks) butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk.
Add one teaspoon freshly grated lemon zest and 1/2-1 teaspoon pure lemon extract
Directions-
* In the bowl of an electric mixer, beat butter until completely smooth
* Add salt
* One cup at time, add 2 cups of powdered sugar, beating after each addition.
* Add vanilla, or other flavorings and beat to combine.
* Add about 1 tablespoon of cream, and continue beating.
* Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
