This very rich and tender cake is nicely complemented by any orange or chocolate filling or frosting. We occasionally use it as the base of an ultrarich Boston Cream Pie. Consider preparing this with the egg yolks left over from making Basic Angel Cake, White Cake, or Lady Cake.
Have all ingredients at room temperature, 68┬░ to 70┬░F. Preheat the oven to 375┬░F. Grease and flour three 9 x 2-inch round pans or line the bottoms with wax or parchment paper.
Sift together 3 times:
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
In a large bowl, beat until creamy, about 30 seconds:
12 tablespoons unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 2 to 4 minutes:
1 1/4 cups sugar
In another large bowl, beat on high speed until thick and pale yellow:
8 large egg yolks
1 teaspoon vanilla
1 teaspoon fresh lemon juice or grated lemon zest
Beat into the butter mixture. Add the flour mixture in 3 parts, alternating with, in 2 parts:
3/4 cup milk
beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pans. Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack. Fill and frost with:
