Cakes Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment), or divide between two 8-inch pans. If using one 9-inch, expect a single-layer cake about 2 inches high.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the softened unsalted butter and granulated sugar on medium-high speed for 2–3 minutes until pale and fluffy. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating on medium speed and scraping the bowl after each addition so the mixture stays smooth. Add the vanilla extract and beat until incorporated.

Incorporate oil

With the mixer on low, stream in the vegetable oil and beat just until combined. The oil keeps the cake moist; don't overmix.

Alternate dry and wet

With the mixer on low speed, add one-third of the dry flour mixture and mix until just combined. Then add half of the milk and buttermilk mixture and mix until just combined. Repeat with another third of the dry ingredients, then the remaining milk mixture, and finish with the last third of dry ingredients. Scrape the bowl and fold once or twice by hand to ensure an even batter without overmixing. Batter should be smooth and slightly thick.

Bake

Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven: 25–30 minutes for two 8-inch pans, or 30–35 minutes for one 9-inch pan. The cake is done when the edges are set, the center springs back lightly to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool

Remove from the oven and allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a thin knife around the edges to loosen, then invert onto the rack to cool completely before glazing or frosting (about 1 hour).

While the cake cools, make the glaze by sifting the powdered sugar into a medium bowl. Add the fresh lemon juice and grated lemon zest and whisk until smooth. If the glaze is too thick, add milk 1 teaspoon at a time until it reaches a pourable but slightly thick consistency.

Once the cake is completely cool, place it on a serving plate or wire rack with a tray underneath to catch drips. Pour or drizzle the glaze evenly over the top, letting some run down the sides. Allow glaze to set for 15–20 minutes before slicing.