3 sticks butter, room temp
2 c. White sugar
3-5 eggs, room temp (more makes denser crumb?)
3 c. all-purpose flour
1 tsp salt
2 tsp baking powder
1 c milk
1 tsp vanilla extract
Mixer Attachments: Whisk, flat beater, pouring shield (if you have one)
Grease and flour 2 loaf pans or 1 tube/bundt pan.
Cream butter on high speed.
Add sugar, a little at a time, on medium-high speed.
Add eggs, 1 at a time, beating on high after each addition until completely combined.
Stir/sift dry ingredients together in a bowl and add to mixer (on med) alternately with milk, starting with the flour and ending with the flour.
Switch out to flat beater.
Mix in vanilla and lemon juice (on low).
Pour into 2 greased and floured loaf pans and bake for 30mins, until a toothpick inserted in the centre of the cake comes out slightly tacky. 1 hr if in a bundt/tube pan.
Turn off oven and leave cake in oven to cool 1hr.
Take cake out of oven and run a spatula along the edges to loosen, then turn out onto wire rack to finish cooling upside down.
After bottom of cake is dry to the touch, slice up with smooth-edged chef knife from the bottom, then put in plastic bags. If you don’t slice it, wrap it in foil. Both should be stored at room temp in the pantry, not the fridge.