post #16 of 16
This is what I used.

Lemon Layer Cake

Lemon Layer Cake
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temp.
1-1/2 c. self-rising flour
1-1/4 c. all-purpose flour
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest
Preheat oven to 350F.
Grease and lightly flour three 9"x2" round cake pans; line the bottoms with waxed or parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time.
Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and zest, beating well after each addition.
Divide the cake batter among the cake pans.
Bake for 20-25 minutes or until a cake tester inserted into the center of the cake comes out clean.
Let cakes cool in pans for 10 minutes.
Remove from pans and cool completely on wire rack.