Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 3 (7-inch) cake pans
with non-stick vegetable spray. Line the bottoms with a circle of baking parchment.
In a large bowl, sift
the flour, baking powder, and salt together. Repeat 3 times. In a small saucepan
, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts
In a mixing bowl beat the eggs
and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle
in the hot milk
mixture. Fold in the flour mixture.
Spread the batter
in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes
to loosen them, and turn them out of the pans. Yield: 12 servings