2 cups all-purpose flour, sifted
2 teaspoons baking powder
pinch of salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature and lightly beaten
1 cup milk, at room temperature
1 teaspoon vanilla (or to taste)
lemon extract, to taste (optional)

Preheat oven to 350°F; butter and flour two (9-inch) cake pans.

Whisk together flour and the next two ingredients.

Cream butter and sugar together on medium speed for 3 to 5 minutes (mixture should look like whipped cream).

Add the eggs and extract (s), beating until yolks are no longer visible and fluffy (about 45 seconds to 1 minute).

*Sift* in 1/3 the flour mixture and 1/2 of the milk. Take a large silver spoon or spatula and fold until they are worked into the batter. Repeat, ending with flour, making sure there is no dry flour or liquid left at the bottom of the mixing bowl.

Use a measuring cup to evenly divide batter among cake pans, and drop lightly (1 to 3 times) to release excess air bubbles.

Bake on middle rack at 350°F for 25 to 30 minutes, checking with a toothpick at the 25 minute mark. Cool slightly in pans before inverting onto plates. Avoid frosting cakes that are warm to the touch.

Submitted by: Southern Boy Blue