Instructions

• Prep. Preheat the oven to 350ºF and position the rack in the center. Lightly grease 2 (9-inch) springform cake pans and set aside.
• Combine the dry ingredients. In a mixing bowl, whisk together the cake flour, baking powder, and salt until combined.
• Heat the milk and butter. Set a small saucepan over medium-high heat and add the milk and butter; bring to a boil. Remove from heat and stir in vanilla and lemon juice. Set aside to cool.
• Mix the ingredients. In your mixer's bowl, combine the eggs and sugar, and beat until pale yellow, fluffy, and doubled in volume. With the mixer on, slowly pour in the cooled milk mixture (I suggest stirring the milk mixture before adding it to the mixer); mix until well incorporated.
• Add the dry ingredients. Turn off the mixer and gently fold in the flour mixture.
• Bake. Divide the batter evenly in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
• Cool the cakes. Remove the pans from the oven and set them on a cooling rack. Snap open the springform pans and turn out the cakes; let them completely cool.