Lemon Cake

Yield:  triple-layer, 8" or 9" round cake or approx 26-30 cupcakes

Ingredients

• 3 ½ c. flour, all-purpose
• 1 t. baking soda
• ½ t. baking powder
• ½ t. salt
• 1 c. salted butter, softened (2 sticks)
• 2 c. sugar
• 3 eggs
• 2 T lemon zest (2-3 large lemons)
• ½ c. lemon juice (juice from 2 large lemons)
• 1 t. lemon extract
• 1 ½ t. vanilla extract, clear
• 2 c. plain yogurt or sour cream or lemon yogurt
• yellow food coloring, optional

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
3. In large mixing bowl cream butter, add sugar until smooth.  Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
4. Add lemon zest and fresh lemon juice; mix well.  Add lemon extract, mix.  Add vanilla extract, mix. If adding food coloring, do that now.
5. Alternately add flour and yogurt.  Mix well, until just combined.
6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
7. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
9. Batter does not rise significantly.
10. Frost when completely cool.