Lemon Cake

Preheat the oven to 350°F (175°C).
Grease and flour your cake pans or line them with parchment paper to prevent sticking.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Stir in the lemon zest and lemon juice, followed by the vanilla extract.
In another bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and finishing with the flour mixture. Mix until just combined.

Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a cooling rack.

Let the cakes cool completely before frosting.
Once cooled, frost with your choice of icing. A lemon buttercream or glaze made from powdered sugar and lemon juice works beautifully.
Decorate with lemon slices or zest as desired for an appealing presentation.

Lemon Blueberry Cake

Add 1 cup of fresh or frozen blueberries to the batter before baking for a refreshing twist.

Lemon Poppy Seed Cake

Incorporate 1-2 tablespoons of poppy seeds into the batter for added texture and flavor.

Gluten-Free Lemon Cake

Substitute all-purpose flour with a gluten-free flour blend, ensuring it has xanthan gum for structure.

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serve with fresh berries, whipped cream, or a scoop of vanilla ice cream for a special treat.

Serving size: 1 slice (1/12 of cake)

(Note: Nutritional values may vary based on specific ingredients and portion sizes.)