Ingredients

The following ingredients have 24 Servings
  • 3 cups (372g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter (, softened)
  • 2 cups (400g) granulated sugar
  • 1 cup (237ml) milk
  • ½ cup fresh lemon juice ((about 2-3 large lemons))
  • 1 tablespoon lemon zest ((about 2 large lemons))
  • 4 large eggs
  • ½ cup (113g) unsalted butter (, softened)
  • 3 cups (339g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1-3 tablespoons milk
  • ¼ teaspoon salt

Instruction

  • Preheat oven to 350°F. Spray a 9x13” pan with nonstick cooking spray (the kind with flour) or grease the pan with butter or shortening and flour.
  • Stir the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
  • Cream butter and granulated sugar in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment. Cream until light and fluffy, about 2-3 minutes.
  • Add the milk, lemon juice, zest, and eggs to a large measuring cup or bowl. Whisk until combined.
  • Add the wet and dry ingredients into the creamed butter in two additions, mixing between each, just until the mixture is combined. Don't over mix!
  • Pour batter into prepared pan. Bake 25-43 minutes, until a toothpick comes out clean. Cool completely before frosting.
  • To make the frosting: cream butter and powdered sugar until crumbly. Add salt, lemon juice and 1 tablespoon milk. Mix until smooth, adding more milk 1 teaspoon at a time until you've reached desired spreading consistency.
  • Frost cooled cake and serve.