Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Zest of 1 lemon
  • Pinch of salt
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 2 tablespoons whole milk (as needed for frosting)
  • ½ cup (50g) toasted slivered almonds for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add vanilla extract, almond extract, and milk. Mix until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in lemon zest for that added zing.
  8. Divide the batter between prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
  9. Allow cakes to cool in pans for about 10 minutes, then turn out onto racks to cool completely.
  10. In a bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth, and add milk as needed.
  11. Place one layer on a serving platter. Frost the top, then place the second layer and frost the entire cake.
  12. Sprinkle with toasted almonds before serving.