1 pound unsalted butter, softened, plus additional for pans

4 cups cake flour, plus additional for dusting pans

2 teaspoons baking powder

10 large eggs

1/2 cup whole milk (or buttermilk)

2 1/2 teaspoons pure vanilla extract, divided

2 cups sugar

2 tablespoons finely grated lemon zest (from 3 large lemon)

3/4 teaspoon salt

 

  1. Preheat oven to 325 degrees. Butter tow 9×5-inch loaf pans. Line bottoms of pans waxed paper, then butter paper and flour pans, tapping out excess flour. Whisk 4 cups flour, and baking powder together in a medium bowl. Whisk eggs, milk, and 1 1/2  teaspoons vanilla together in another bowl.
  2. In a large bowl, beat butter, 2 cups sugar, the zest, and salt together with an electric mixer on high speed until light and fluffy(about 6 minutes). With mixer on low, alternately add flour and egg mixtures in batches, scraping bowl as needed, until combined.
  3. Divide batter between prepared pans, smoothing tops with spatula. Bake in middle of preheated 325-degree oven until tops are golden brown and a toothpick inserted in center comes out clean (about 1 hour). Cool in pans 10 minutes. Run a thin knife around edges and invert cake onto a rack to cool.
  4. Top with icing while warm or serve with whipped cream.