3 lemons, zested and juiced
3 large eggs
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Preheat the oven to 340º F. Butter a 9 inch round cake pan and dust with flour. In a medium bowl, combine flour, baking powder and baking soda. In a separate bowl, whisk together butter, sugar and salt until fully combined and mixture is creamed. Whisk in eggs, one egg at a time, making sure each is fully incorporated before adding the next. Mix in lemon zest and mayonnaise until fully combined, then slowly sift in flour while whisking. Stop whisking when fully incorporated. (Be careful not to overmix!) Stir in lemon juice. Spread batter into cake pan and bake for 40-45 minutes, until the center bounces back when pressed with your finger. Remove from the oven, then let cool for 10-12 minutes and transfer to a serving platter by turning it upside down onto the surface. Serve while still warm or fully cooled!