Prep: 25 min., Bake: 35 min., Cool: 55 min.
Yield: Makes 24 servings (In my house, it's more like 12 servings!)
2 cups sugar
1 cup butter
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon vanilla
2 1/2 cups cake flour*
1/2 teaspoon baking soda
1 cup buttermilk
Cream Cheese Frosting**
1. Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla.
2. Combine flour and baking soda in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Pour batter into a greased and floured 13- x 9-inch pan.
3. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack, and cool 45 minutes or until completely cool. Place cake on a serving platter (or leave it in the pan if you're being a lazy bum like me!). Frost as desired.
*If you don't have cake flour in your pantry, don't fear! You can make some with this simple hint:
For each cup of cake flour use 7/8 cup all-purpose flour (1 cup minus 2 tablespoons) PLUS 2 tablespoons of corn starch. The addition of corn starch helps to make cakes light and tender.
**Use whatever recipe you like. The way I make it is basically a ratio- 1 8 oz. brick of cream cheese, 1 stick of butter and 3.5 cups of powdered sugar. If you're making a layer cake, just double the ingredients. Or triple, if you like a lot of frosting. I won't judge you!
...and a very merry unbirthday to you!
Edited: After reading this post, my mom shared a tip she read about freezing buttermilk (and bananas). Genius!