This velvety lemon cake is super easy to make. Because it is made with oil instead of butter, there is no waiting for ingredients to come to room temperature. Plus the resulting texture is light and airy with a moist crumb. It is perfect with lemon buttercream or lemon cream cheese frosting.
Preheat oven to 350° F and grease two 9 inch cake pans
In a medium bowl, whisk together flour, salt and baking powder until completely combined and free of clumps.
In a large bowl, beat together oil, eggs and sugar until light and fluffy.
Add buttermilk, lemon extract, vanilla and lemon juice, whipping until combined.
Stir the dry ingredients into the wet ingredients until just mixed and then spoon cake batter into prepared pans.
Bake for 30-35 minutes or until the top of the cake springs back after being lightly touched with a finger.
Cool in pans for 10 minutes before inverting onto a wire cooling rack to cool completely.
Notes
Lemon sweetened condensed milk buttercream compliments this cake perfectly! 1 batch is plenty to coat it, but I like making 1½ batches so that I have plenty to play with. You can use canola oil, avocado oil or another neutral flavored oil in place of the vegetable oil.