1-Preheat the oven to 180°C (350°F) for at least 20 minutes and position the shelf in the middle. Grease and line three 20cm (8 inch) cake pans that do not have loose bases to ensure easy removal later.

2-Whisk together 2 cups of plain/all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon salt in a large bowl to create a solid base.

3-Beat 4 large eggs on high speed for 30 seconds, then gradually add 1 1/2 cups caster or superfine sugar over 45 seconds, continuing to beat for 7 minutes until the volume triples and the color turns pale for that airy texture.

4-Heat 1 cup full-fat milk and 115g unsalted butter, cut into cubes, together until the butter melts; keep it warm to maintain the mixture’s consistency.

5-Add the flour mixture to the egg mixture in three batches, mixing gently on low speed just until mostly combined after each addition to avoid toughness.

6-In the flour bowl, whisk the warm milk-butter mixture with 1/3 cup lemon juice, 3 tablespoons lemon zest, 3 teaspoons vanilla extract, 3 teaspoons vegetable or canola oil, and 1/4 teaspoon natural lemon extract if using.

7-Lighten this warm milk mixture by folding in about 1 1/2 cups of the egg batter using a whisk until foamy, then slowly pour it into the egg batter while mixing on low speed.

8-Scrape the bowl sides and mix lightly to combine without overmixing, preserving the batter’s lightness.

9-Divide the batter evenly among the prepared pans and smooth the surfaces for even baking.

10-Tap the pans lightly on the counter three times to release large air bubbles, then bake for about 23 minutes or until golden and a toothpick inserted in the center comes out clean. If the pans don’t fit on one shelf, bake two on the middle shelf and one on the lower shelf, rotating as needed.

11-Cool the cakes in the pans for 15 minutes, then turn them out onto racks to cool completely. Place the cakes upside down to flatten any domed tops for easier layering, and frost only when they’re fully cool. This step helps with a neat, professional finish, just like in my favorite lemon oatmeal cookies recipe on the blog.

12-Now for the secret frosting that takes this lemon vanilla cake to the next level. Combine 6 1/2 tablespoons plain/all-purpose flour and 1 1/3 cups caster or superfine sugar in a saucepan over medium heat, stirring for 30 seconds to lightly toast the sugar and enhance its flavor.

13-Gradually whisk in 1 1/3 cups full-fat milk, stirring constantly to avoid lumps, and cook until it thickens to a custard-like consistency. Remove from heat, cover tightly with cling wrap, and cool to room temperature, then refrigerate briefly but not too long. Beat 300g softened unsalted butter until creamy and pale, then gradually beat in the cooled flour mixture. Add 3 teaspoons lemon zest, 4 tablespoons fresh lemon juice, and a pinch of salt, whipping until stiff peaks form aim for 4-5 minutes max to keep it fluffy.

14-Frost the cake by layering the frosting between each cake layer and spreading it over the top and sides for a polished look. Prep time is about 20 minutes, bake time 30 minutes, and cooling takes around 2 hours before frosting. This fluffy lemon vanilla cake recipe comes together in under an hour of active work, making it ideal for busy days.