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
- 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 Â teaspoons vanilla together in another bowl.
- 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.
- 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.
- Top with icing while warm or serve with whipped cream.