adapted from Wilton

2 cups granulated sugar
2 cups (4 sticks/1 lb.) unsalted butter at room temperature, 68F or higher)
6 eggs
1 teaspoon vanilla extract
1 Tablespoon + 1 teaspoon lemon extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons lemon zest

Preheat oven to 350F. Butter pan, apply parchment paper, and butter parchment paper.

Cream sugar and butter in a mixer bowl until light and fluffy. Add eggs, vanilla and lemon extract, and mix until smooth. Add flour, baking powder, and baking soda, and mix for 30 seconds. Add lemon zest and mix for 1 more minute. Pour batter into prepared pan/s. Bake until a toothpick inserted in the center of the cake comes out clean.

Wilton has a chart of baking times and batter amounts for different sized pans, and I based my times off of this chart. My 9-inch round pans used 5 1/2 cups of batter and baked for 45 minutes. The 8-inch square pans used 4 1/2 cups of batter and baked for 30 minutes, however they could have used a little more batter in my opinion. The 6-inch round pan used 2 1/2 cups of batter and baked for 30 minutes, and the 4-inch round pans used 1 cup of batter and baked for 25 minutes.

Allow the cake to cool for 10 minutes on a cooling rack. Then remove the cake from the pan and allow to cool completely before serving.

This recipe makes about 7 cups of batter.

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