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- #89193
A light and fluffy foolproof cake recipe just like Grandma used to make.
serves/makes:
ready in:
30-60 minutes
23 reviews
3 comments
ingredients
1 1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
directions
Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined.
Combine the flour, baking powder, and salt in a bowl.
With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts.
Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched.
Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack.
Store the old-fashioned two egg cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.
recipe tips
Cream the butter and sugar thoroughly before adding the eggs.
Add eggs one at a time, fully incorporating each before adding the next.
Sift the dry ingredients to prevent lumps.
Be careful not to overmix the batter once the flour is added to keep the cake tender.
Use room temperature ingredients.
Grease and flour the pans well to prevent sticking.
Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack.
For a simple finish, dust with powdered sugar or top with fresh fruit.
Experiment with different extracts like almond or orange.
Always preheat the oven.
common recipe questions
Can I use a different type of flour?
All-purpose flour is recommended, but you can use cake flour for a lighter texture.
Can I substitute the butter with oil?
Butter is preferred for flavor, but you can use a neutral oil like canola or vegetable oil in a pinch. Oil will change the texture of the cake and it may be more crumbly (but also more moist).
What can I use instead of lemon extract?
If you don't have lemon extract, you can use lemon zest or increase the vanilla extract.
How do I know when the cakes are done?
The cakes are done when they spring back to the touch or a toothpick inserted in the center comes out clean.
Can I make this cake in a different size pan?
Yes, but you'll need to adjust the baking time. For a 9x13-inch pan, bake for 30-35 minutes.
What can I do if I don't have two cake pans?
You can bake the batter in batches or cut the recipe in half for a single layer. Note that not all baking recipes turn out the same if you cut the recipe in half. We haven't tested it with this recipe. You are better off just using half the batter if you don't want to make two layers.
Can I add cocoa powder to make it a chocolate cake?
Yes, replace about 1/4 cup of flour with cocoa powder for a chocolate version.
How can I make the cake more moist?
Make sure not to overbake and try using buttermilk instead of regular milk for added moisture.
Can I frost this cake?
Yes, this cake pairs well with buttercream, cream cheese frosting, or simple glaze.
How should I store the cake if not serving immediately?
Store in an airtight container at room temperature or in the refrigerator if frosted with perishable ingredients.
nutrition data
343 calories, 11 grams fat, 55 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
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Briony REVIEW:
September 12, 2023Had no milk so used cream cheese and water. It's moist fluffy delicious mix of cream cheese and vanilla I love it thankyou so much
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Kristinesanai REVIEW:
October 21, 2022I had 2 eggs to use and found this simple recipe. To my dismay I didn't have sufficient white flour so used 1/2C coconut flour. I used unsweetened almond milk and added 1 additional egg and about 1/4C additional milk to account for the coconut flour. I also added about 2T Greek yogurt. 2 9" square pans and baked in 20 min. No lemon flavoring but the slight hint of coconut from the flour is delicious. Texture very light but moist. I'm keeping this recipe!
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Bestcookerever REVIEW:
April 30, 2022When I opened the oven to look at it I saw that it had sank down to the bottom of the pan
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CDKitchen Staff Reply:
When a cake sinks in the middle it's usually one of the following reasons: batter was overmixed; butter was too warm; leavening agents weren't accurately measured; wrong size baking pan used; oven door shut too hard during baking time. This recipe is pretty solid so I'd recommend trying again.
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Aj REVIEW:
July 16, 2020This cake was delicious! It was moist and yummy. However, I made two adjustments. I used fresh coconut milk instead of regular milk and I added coconut essence instead of the lemon. It tasted awesome.
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Kenisa REVIEW:
June 16, 2020Phenomenal, I have been gasping for a silky beautiful sponge to aid my cake needs!!!! Just gorgeous, went don't an absolute storm. I added double whipped cream, strawberry conserve and dusted sugar on top. Yum!
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Ingrid REVIEW:
May 17, 2020Hey I tried the recipe and it came out great! 👍 Thanks so much for sharing it!
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Ruhee REVIEW:
May 12, 2020We are in a lock down and it was my Husbands Birthday so we needed a cake. I donât know how to bake at all. I stumbled upon this recipe and it appread easy. So I tried and the cake came out fantastic. Soft. We finished the cake in one sitting
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Mish REVIEW:
April 10, 2020Hey i made the cake it's very moist and yummy thanks so much
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Christina REVIEW:
April 5, 2020So during the quarantine due to the coronavirus, I have found myself baking more often. We had 2 egg cake when we were younger but there was no written recipe. This one is delicious! The cake is so tender and moist with a wonderful flavor that is not too sweet. I intended to frost one of the cakes with chocolate icing but it was so good that we ate it plain. The other cake pan I did as somewhat of a Sock It To Me Cake. I layered the batter in the pan, put a mixture of cinnamon, brown sugar and chopped pecans, then finished with the rest of the batter on top. It was also yummy. This is such a versatile cake. It's definitely my go to. Thanks for the recipe!
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CRJ REVIEW:
March 18, 2020I believe that I have discovered my ,"go to" cake recipe. The recipe was easy to follow and the cake looks amazing. All I need now is a frosting recipe. Can't wait to devour it.
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Guest Foodie REVIEW:
January 12, 2020I want to know how adding lemon can help the cake recipe? I added all other ingredients except lemon as was hesitant about it and recipe turned out great. Just curious to know what makes the cake better with lemon extract?
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CDKitchen Staff Reply:
It adds a different level of flavor
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Brenda REVIEW:
October 31, 2019I was hoping for a cake recipe like granny's but it tastes allot like sweet cornbread. I'm going to ice it so it should be better. But its a good, fast cake to make.
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Caf REVIEW:
October 7, 2018The cake turned out so beautiful, I'm very proud of myself!! Not a baker and can't even bake a cake in a packet which you just need to add eggs or milk but this one!! I made it!! Easy instruction to follow, thanks a lot for sharing. Very delicious 😋 yummy yum yum
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Darlynn REVIEW:
July 8, 2018Making this a second time. Not wild about lemon so used butter flavoring instead. If no butter flavoring, I would use almond. Threw in a heaping tablespoon of plain greece yogurt. The cake was gone in less than 48 hours. Highly recommend~ Thank you for sharing.
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Ginny REVIEW:
January 29, 2017Delicious! I was making mint merengue cookies and the merengue failed. I used this recipe and turned my failed mint merengue into the most delicious "mint mistake cake". I frosted it with mint chocolate ganache made with sour cream. Gonna make this again!
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Jess REVIEW:
September 11, 2015Delicious!! This recipe is a keeper! Most of my kids and my husband asked for a second piece! I used a 9x13 pan and baked it for about 30 min. It was perfect!
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Dianne REVIEW:
June 18, 2015OMG this is the recipe I've been searching for for years!! Now that I've found it I will never buy a cake mix again. This cake is the best ever. I baked it in a 9x13 pan for 45min and it turned out great - same temp.
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Natacha Beginner REVIEW:
January 1, 2015I baked this afternoon and the cake is perfect. I had no vanilla n lemon flavoring so I added almond essence n the rind of an orange plus I added grated nutmeg. My mom could not believe the cake came from me and all who tasted it liked it. Thanks alot
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Melbajones November 18, 2014
The recipe calls for 2.. 9 inch pans, the pic show a bundt cake does it make a difference?
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CDKitchen Staff Reply:
The user who submitted the photo didn't add a review with any info as to whether or not they adjusted the cooking time (I assume you would have to, but having not tested this recipe personally I can't answer that question). I would follow the recipe as directed.
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Ann B REVIEW:
July 31, 2014Great cake and very easy to make. Family loves it
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Ummi3 REVIEW:
January 11, 2014It worked out great! One thing I did was use the fresh juice & zest of 2 lemons instead of extract. It lasted 2 days in my house!
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kaybrown37 REVIEW:
November 7, 2013Foolproof cake! I've made it three times now. Anyone know how much cocoa powder I could add to turn it into a chocolate cake? The crumb is so tender and moist in this recipe I'd love to use this but in chocolate form. Thanks in advance!
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Ann REVIEW:
August 7, 2013Great recipe, bakes perfect every time , family and friends love it and thought it was store bought.
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Molly March 5, 2013
I have looked for this recipe for ages, this was the cake I made as a child all the time. Can't wait to make it.
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Guest Foodie REVIEW:
November 14, 2012This is the same recipe my mom use to make.I made the cake last night taste great.C.J.
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