Zingy Lemon Cake

• eggs↗2
• 2% low-fat milk↗2⁄3 cup

  divided

• vanilla extract↗2 teaspoons
• sifted cake flour (sift first then measure)2 cups
• granulated sugar↗1 cup
• baking powder↗2 1⁄2 teaspoons
• lemon, zest of, finely grated↗1
• pinch fine salt↗1 pinch
• butter, softened↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°F Grease bottom and sides of one 9" round cake pan. Line bottom with parchment paper and set aside.

2. 2

   In a bowl, whisk together eggs, half the milk, and the vanilla.

3. 3

   In another bowl, whisk together flour, sugar, baking powder, lemon rind and salt. Using an electric mixer, beat dry ingredients with remaining milk and butter at medium speed for 2 minutes until fluffy. Add egg mixture 1/3 at a time, mixing well and scraping down sides of bowl between additions.

4. 4

   Transfer batter to prepared pan. Bake in preheated oven 30 minutes or until cake tester comes out clean from center. Cool in pan 10 minutes. Run a thin-bladed knife around the edge of the pan, then turn cake out onto a rack until fully cooled. Peel off parchment paper before slicing.