Vanilla Cake: Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 9 x 13 inch (23 x 33 cm) cake pan. Then line the bottom of the pan with parchment paper.

In a bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium high speed, until light and fluffy (about 3-5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Place the batter in the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center (the cake will just be starting to pull away from the sides of the pan).

Place the cake on a wire rack to cool, in the pan, for about 10 to 15 minutes. Then invert the cake onto a greased rack. Remove the parchment paper and re-invert cake so that the top is right side up. Cool completely and then cover and refrigerate until firm (this will make it easier to frost the cake).

Cream Cheese Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the powdered sugar and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and lemon juice and beat until incorporated. Add the very soft cream cheese in four to five additions (scraping the bowl after each addition), beating until incorporated and the frosting is nice and smooth. Frost the sides and top of the cake.

Place the cake on a cardboard cake board or your serving platter. Frost the top and sides of your cake. The cake can be covered and stored in the refrigerator for about five days. Bring to room temperature before serving.

Serves 12 - 14 people.

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