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Vanilla
Cake: Preheat your oven to 350 degrees F
(180 degrees C) with the oven rack in the center of the oven. Butter, or spray with a non-stick
vegetable spray, a 9 x 13 inch (23 x 33 cm) cake pan. Then line the bottom of the pan
with parchment paper.
In a bowl, sift or whisk together the
flour, baking powder, and salt.
In the bowl of your electric stand mixer, fitted with the
paddle attachment (or with a hand mixer), beat the butter until smooth. Add the
sugar and vanilla extract and beat, on medium high speed, until light and fluffy
(about 3-5 minutes). Add the eggs, one at a time, beating well after each
addition.
Scrape down the sides
and bottom of the bowl
as needed.
With the mixer on low
speed, alternately add the flour mixture (in three additions) and milk (in two
additions), beginning
and ending with the flour.
Place the batter
in the prepared pan, smoothing the top
with the back of a spoon or an offset spatula. Bake about 35
minutes or until a
toothpick inserted into the center of the cake comes out clean and the cake
springs back when pressed lightly in center (the cake will just be starting to
pull away from the sides of the pan).
Place the
cake on a wire rack to cool, in the pan, for about 10 to 15 minutes. Then invert
the cake onto a greased rack. Remove the parchment paper and re-invert cake so
that the top is right side up. Cool completely and then cover and refrigerate
until firm (this will make it easier to frost the cake).
Cream Cheese
Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with
a hand mixer), beat the butter until smooth. Add the powdered sugar and
beat until light and fluffy. Scrape down the sides and bottom of the bowl
as needed. Add the vanilla extract and lemon juice and beat until
incorporated. Add the very soft cream cheese in four to five additions
(scraping the bowl after each addition), beating until incorporated and the
frosting is nice and smooth.
Place the cake on
a cardboard cake board or your serving platter. Frost the top and sides of your
cake. The cake can be covered and stored in the refrigerator for about five
days. Bring to room temperature before serving.
Serves 12 - 14 people.
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