Old Fashioned Two-Egg Cake

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.