Ingredients:

Cake:

• Large eggs (3)

• Milk (3 tbsp)

• Vanilla Extract (1 1/2 tsp)

• Cake Flour (1 1/3 cups)

• Baking Powder (3/4 tsp)

• Salt (1/4 tsp)

• Sugar (3/4 cup)

• Unsalted Butter (softened; 13 tbsp)

Whipped Cream:

• Heavy Whipping Cream (2 cups)

• Vanilla Extract (1 tsp)

• Powdered sugar (2-5 tbsp depending how sweet you like)

Instructions:

1. Preheat oven to 350F

2. In a bowl, place cake flour, sugar, salt and baking powder. Mix on low with either electric mixer or hand mixer for 30 seconds.

3. In a separate bowl, combine milk, eggs, and vanilla extract. Whisk until well combined.

4. Add the butter and half of the wet mix to your dry mix. Mix on low until dry ingredients are moistened.

5. Increase mixing speed to medium and beat for one minute.

6. Add remaining egg mix and beat for 30 seconds (do not over-mix)

7. Prepare an oven-safe pan by buttering all sides and then dusting lightly with flour - scrape your batter into the pan and smooth top with back of spoon or offset spatula. Zest lemon on top if you like!

8. Bake for 50-55 minutes or until the cake is golden brown. (Tip: stick a toothpick into the center of the cake, if it comes out clean its good to go!)

9. Place on a wire rack to cool for 10 minutes - then remove cake from the pan and cool completely on a wire rack.

10. Store cake in large sealable plastic bag or plastic wrap.

For Whipped Cream:

1. Beat vanilla extract and heavy whipping cream until soft peaks form.

2. Add powdered sugar and whip to desired consistency. The more powdered sugar the sweeter your whipped cream will be.