Ingredients 3 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) butter, softened 1 3/4 cups granulated sugar 3 eggs 1 1/2 teaspoons Pure Vanilla Extract, 4 Oz. 1/2 teaspoon Pure Lemon Extract, 2 oz. 2/3 cup marsala wine 2/3 cup milk Tools 6 x 2 in. Round Pan Double Roll Parchment Paper Instructions Click to mark complete - Preheat oven to 325°F. Prepare three 6 in. round cake pans with parchment paper and spray with vegetable pan spray. - In large bowl, stir together flour, baking powder, baking soda, salt and cinnamon. - In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and lemon extracts. Alternately add dry ingredients with marsala and milk, scraping bottom and sides of bowl often. Divide batter evenly among pans. - Bake 45-50 minutes or until toothpick inserted in center of cakes comes out clean. Cool 10 minutes on cooling grid. Loosen sides of cakes from pans and remove to cooling grid; cool completely.
