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

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • MAKE THE CAKE: 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.
                                                                  • 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.
                                                                  • 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.
                                                                  • MAKE THE FROSTING: 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.
                                                                  • 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.
                                                                  Yields: 19-inch, two-layer cake
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
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                                                                    paper

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