2 Cups Flour
1 Tablespoon Baking Powder
1 tsp Salt
3/4 Cups Butter
1 1/2 Cups Sugar
3 Eggs
3/4 Cups Milk
1 tsp Vanilla
2 Tablespoon Lemon Extract
3 Tablespoon Lemon Juice
Pre-heat the oven to 350 degrees. Combine softened butter, eggs, vanilla, lemon extract, lemon juice and sugar in a medium bowl. In another bowl combine flour baking powder and salt. Add half of the flour mixture to butter mixture and stir. Next add half of the milk and stir. Finish by adding the rest of the flour and then the rest of the milk stirring until smooth. You can do this by hand, use a hand or standing mixer (I use a standing mixture). Oil and flour three round cake pans; pour mixture evenly into all three pans and bake until done – usually 20 to 30 minutes. Remove from the oven and cool. Remove from the pans, frost between layers and the top.
Lemon Frosting: 1 1/2 sticks of butter, 1 package of cream cheese, 1 Tablespoon Lemon Extract, 1 Tablespoon lemon juice; 1 Tablespoon vanilla & 3/4 cups powdered sugar. Soften butter and cream cheese and with a mixer (on high) mix the butter, cream cheese, lemon extract, lemon juice and vanilla. When butter & cream cheese mixture is smooth begin to slowly add the powdered sugar until all in. Continue to mix until smooth. If you need add more powdered sugar you may, but be careful that you don’t over sweeten the frosting.
Pour into a bowl, cover and refrigerate for 2 hours. Frost Cake.
