Lemon Cake

Notes

Lemon lovers, beware – these are addicting. Yes, they are delicious with icing, but honestly, they are just as good plain!
This is a really great recipe to use for a lemon raspberry cake. I like to add raspberry coulis between the layers and some fresh raspberries on top.
Top with your favorite icing – I usually make lemon icing but use your favorite and enjoy!
If you are making mini cakes, the recipe should be good for about two, but if you want to make a full-sized layered cake, I would recommend doubling the recipe.
If you really, really love lemons – go ahead and add the juice from another half of a lemon.

	½ cup unsalted butter
	1 cup sugar
	2 eggs
	2 teaspoons vanilla extract
	1 ½ cups all-purpose flour
	2 teaspoons baking powder
	½ teaspoon salt
	½ cup milk
	Zest and juice from two lemons

1.	Preheat the oven to 350°.
2.	Using a stand mixer, beat the butter and sugar together using the paddle attachment. Add the eggs and vanilla and mix until combined.
3.	In a separate medium-sized bowl, sift the flour, baking powder and salt together. Slowly add the dry ingredients into the wet in 3 additions, mixing well after each one.
4.	Add the lemon juice, zest and milk. Mix until combined.
5.	CAKE:
6.	Prepare your cake pan(s) by spraying with cooking spray and coating them lightly with flour.
7.	Evenly pour the batter into the pan(s) and bake for about 30-40 minutes.
8.	Cool on a wire rack for at least 25 minutes before storing or icing.
9.	CUPCAKES:
10.	Line your cupcake tin with wrappers. Evenly pour the batter using a cookie scoop or ice cream scoop.
11.	Bake for about 15-20 minutes. Let them cool on a wire rack for at least 20 minutes before icing or storing.