3 cups (354g)sifted all purpose flour2 and 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup (230g) unsalted butter, softened1 and 3/4 cups (350g) granulated sugar3 large eggs, at room temperature2 teaspoons pure vanilla extract1 cup (240ml) buttermilk, at room temperature1 heaping Tablespoon lemon zest (about 2 lemons)1/3 cup (80ml) fresh lemon juice (about 2 lemons) Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle beat the butter and sugar together on high speed until smooth and…

Lemon Curd Creamy and luscious lemon curd can be used on scones, muffins, and as a great cake filling. Prep:20 mins Total:20 mins Yield:Makes 2 cups Ingredients 1 cup sugar 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice 8 large egg yolks (egg whites reserved for another use) 1/4 teaspoon coarse salt 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces  Directions Step 1 In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.Step 2 Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted,…

2 cups white sugar 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Preheat oven to 350 degrees F (175 degrees C). Grease and flour two eight inch round pans.In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.Bake 30 to 35 minutes in…