2 1/2cupsall-purpose flourplus more for flouring the cake pans
1 3/4cupssugar
3/4cupsvegetable oil
2 1/4teaspoonsbaking powder
1/2teaspoonpure vanilla extract
1/2teaspoonfine sea salt
4large eggsat room temperature
1lemon
1cupalmond milk
Lemon Zest Buttercream Frosting
Enough for filling and frosting a 2-layer 9-inch cake
3 3/4cups1 box powdered sugar
4tablespoonsalmond milk
1lemonzested
Instructions
Preheat the oven to 350° F. Grease 2 9-inch cake pans with cooking spray. Add 1 tablespoon of flour and shake around the pan to coat.
Make Lemon-Sugar: Put the sugar in a large mixing bowl. Zest the whole lemon into the sugar and rub together briefly with your fingers to release some of the lemon oils from the peel into the sugar.
Add flour, vegetable oil, baking powder, vanilla and salt to the lemon-sugar in the bowl. Cut the zested lemon in half and juice just one half into the bowl as well. With an electric mixer, blend on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth.
Add 1 egg at a time. After all eggs are added, scrape the bowl from the bottom with a rubber spatula to integrate ingredients, and return the mixer to low-medium speed for an additional minute.
Add the milk to the batter and mix for another 2 minutes until super smooth.
Divide the batter evenly between the two cake pans.
Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 20 to 25 minutes.
Let cakes cool for at least 40 minutes before removing from the pan. Run a butter knife around the edge of the pan to loosen the sides and flip upside down on a cooling rack.
Frost and decorate immediately or wrap each layer tightly in plastic wrap and store for up to 2 days in an airtight container at room temperature before icing.
To Frost:
In a large bowl, add the powdered sugar and almond milk. Mix until smooth with an electric hand blender. Stir in 1/2 of the lemon zest. Frost the top of one cake layer and sprinkle some additional zest. Top with 2nd cake layer and cover top and sides with remainder of frosting. Add the reminder of the lemon zest and add sprinkles!