© Yunhee Kim
Active Time
30 MIN
Total Time
2 HR
Yield
Serves : makes one 9-inch, two-layer cake

This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery.  More Layer Cake Recipes

How to Make It

Step 1    

Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.

Step 2    

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl. Beat in the grated lemon zest.

Step 3    

Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.

Step 4    

In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.

Step 5    

Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.

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