Caprial Pence and Melissa Carey

1 cup unsalted butter, at room temperature

2 cups sugar

finely grated zest of 2 lemons

juice of 2 lemons

4 eggs

2 tsp. vanilla

3/4 tsp salt

1 tbsp. baking powder

3 cups sifted cake flour

1 cup half and half

Preheat oven to 350 degrees.  Grease two 9″ round cake pans and line with parchment paper. Set aside.

Beat butter and sugar in mixer bowl with paddle attachment on high speed, until light and fluffy, about 5 minutes.  Mix in lemon zest and juice and beat well.  With the mixer on low speed, add eggs, one at a time, mixing well after each addition. Add the vanilla and mix well, scraping down the sides of the bowl.  Combine the salt and baking powder with the flour.  Add about 1/3 of the dry ingredients to the batter.  Beat on low speed until well blended, and then add about 1/3 of the half and half and beat well. Continue alternating remaining ingredients, beating well after each addition.

Divide the batter between the prepared pans and bake until the cake springs back when touched lightly in the center, 25 – 30 minutes.  Let cool for about 10 minutes, then remove the cakes from the pans and let cool completely.

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