3 3/4cupsCake Flour, (see notes for all purpose flour substitution)
1tbspBaking Powder
1 tspKosher Salt
1 1/2cupWhole Milk, (room temperature)
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 9x13 baking pan, tap off any excess flour. You can also line with parchment paper. Set aside.
In a large bowl, mix together the dry ingredients - all purpose flour, baking powder, and kosher salt. Set aside. 3 3/4 cups Cake Flour1 tbsp Baking Powder1 tsp Kosher Salt
Add sugar and lemon zest to the bowl of a stand mixer. Rub the lemon zest into the sugar for about 3 minutes, until the sugar takes on a fragrant smell and becomes slightly pale yellow in color. 2 1/4 cups Sugar 3 tbsp Lemon Zest
Use the leftover zested lemons and cut them in half. Squeeze the lemon juice into a small bowl until you have 1/4 cup (60g). Set aside. 1/4 cup Lemon Juice
Add butter and vegetable to the lemon sugar mixture. Fit stand mixer with the paddle attachment and mix together on medium speed for 5 minutes, scraping down the sides midway through. 3/4 cup Vegetable Oil1/2 cup Salted Butter
Reduce mixer speed to low speed, begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl and then add lemon juice, lemon emulsion (or lemon extract), vanilla extract, and almond extract. Continue to mix on low speed until combined, about 30 seconds to 1 minute 4 large Eggs1/4 cup Lemon Juice1 1/2 tbsp Lemon Emulsion2 tsp Vanilla Extract1 tsp Almond Extract
Add half of the dry ingredients and continue to mix until the flour is fully incorporated. Scrape down the sides of the bowl and pour in the whole milk. Mix until combined, about 10-20 seconds, then add remaining flour mixture and mix until smooth, about 20 seconds. 1 1/2 cup Whole Milk
Remove the bowl from the stand mixer and scrape down the sides of the bowl again just to ensure the batter is fully incorporated and smooth. Pour the batter into the prepared pan. Smooth into an even layer and bake for 42-48 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
Notes
If using all purpose flour, use 467g instead of 450g.