Servings: 8 pieces
Calories: 250kcal
Cost: $12.00
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Round cake pans
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Stir in the vanilla extract, almond extract, and lemon zest. Pour the batter into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.
Notes
To make your cake extra moist, brush each layer with a simple syrup while still warm. This adds moisture and sweetness.
Always use room-temperature eggs and milk for a smoother batter and sift your flour for a light texture.
Decorate the cake with edible flowers or a simple glaze for an elegant presentation.
For longer storage, freeze the layers individually wrapped in foil for up to three months.
Nutrition
Calories: 250kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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