Step 1
Using a handheld or stand mixer, cream the butter on high speed until it is light and fluffy. This cake is very moist and feathery, so this is crucial!
Step 2
Add the 2 eggs one at a time. Keep mixing until it is well blended.
Step 3
Grab the sifted granulated sugar and add it slowly. Let it rain like a mist over the eggs and butter so that it gets incorporated but you do not turn off the mixer. Continue for 4 minutes or until everything is well incorporated. Do not forget to scrape and rotate the bowl.
Be careful of overbeating the batter as it can lose some of its fluffy quality.
Step 4
In a separate bowl, combine the dry ingredients together (salt, baking powder, and flour). Do the same with the rest of the wet ingredients (milk, lemon juice, and vanilla extracin another bowl.
Step 5
Add both wet and dry ingredients alternately to the butter, eggs and sugar mixture. Do this in 3 or 4 times, so that everything gets a chance to blend together well, without forming any lumps. To do this, use the mixer at low speed. Once you have poured everything in the bowl, beat for an extra 3 to 4 minutes.
Step 6
Pour batter into the cake pans or pan. Make sure you grease them beforehand with either baking spray (cooking spray that has some flour mixed into it, it is amazing! You can find some from the brand Pam over heror with some butter and flour, whatever is easiest for you.
Step 7
Bake at 350ºF for 30 minutes. You can check if it is already done by poking a skewer in the center. If it comes out clean, then the cake is done! Also, if the cake pulls away from the edges, it is also time to take it out of the oven.
Step 8
Wait for 30 minutes more -at least!- before unmolding it so that it does not fall apart.
Once they are unmolded and at room temperature, cut the top part of the cakes so that you are left with a flat surface. This is called leveling and it is just an aesthetic choice, you can totally skip this if your cake is level enough for you!