1. Preheat your oven to 350⁰F (180⁰C).
2. Grease and flour two 8-inch round pans. It’s best to line the bottoms with parchment, just in case, it saves stress later.
3. In a medium bowl, whisk together the 2 cups of flour, 2 tsp baking powder, and 1/4 tsp salt. Set it aside.
4. In a large bowl, cream the 1/2 cup butter and 1 1/4 cups white sugar for about 4 to 5 minutes until pale and fluffy.
5. Beat in the 3 eggs one at a time, mixing well after each. If it looks a little curdled, don’t panic; it comes together once the flour goes in.
6. Stir in the 1/2 tsp vanilla essence, 1/2 tsp lemon essence, and 1 tbsp grated lemon zest.
7. Add the dry ingredients in three parts, alternating with the 1 cup of milk.
8. Start and end with the flour mixture. Mix just until combined; don’t overdo it or the cake can turn dense.
9. Divide the batter evenly between your prepared pans and smooth the tops.
10. Bake for about 28 to 32 minutes, or until a toothpick inserted in the centre comes out clean.
11. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting or serving.

Optional but preferable

1. Feel free to decorate as you wish or make this Chanel Bag.
2. You can easily add a simple lemon glaze or try this Ermine Buttercream or this Buttercream, but substitute the orange with lemon as filling between the two cake layers.