Recipe: Lemon Buttermilk Cake

Ingredients

Preheat the oven to 350°F and grease three 9-inch pans with butter, lining the bottoms with parchment paper.
Cream the butter and sugar together until pale yellow and well blended, about 4-5 minutes.
In a separate bowl, whisk together the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract, then set aside.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add ⅓ of the dry ingredients to the butter mixture, mixing until just combined.
Add half of the buttermilk mixture and combine, repeating until all ingredients are mixed, adding lemon zest with the last addition of flour.
Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat together the butter and cream cheese until creamy, then add lemon juice, vanilla, and salt, mixing until just combined.
Slowly mix in the powdered sugar until the desired consistency is reached.
To assemble, place the first cake layer upside down on a serving plate and spread 1 cup of frosting on top.
Add the second layer right side up and repeat the frosting process.
Top with the final layer upside down, then frost the top and sides of the cake.
Optionally, add swirls of frosting on the top edge and garnish with lemon slices.
Refrigerate the cake for at least one hour before serving.

Servings

Calories

631

Total fat

32g

Total carbohydrates

82g

Total protein

Sodium

182mg

Cholesterol

120mg