Lemon-Buttermilk Cake
Ingredients
-
3
cups
all-purpose flour
-
¼
tsp
salt
-
1
tsp
baking soda
-
1
T
baking powder
-
1
cup
unsalted butter
-
2
cups
sugar
-
4
large
eggs
-
1¼
cups
buttermilk
-
1
T
freshly squeezed lemon juice
-
1½
tsp
lemon extract
-
¼
tsp
lemon zest
Instructions
- Preheat the oven to 350ºF and sift together the flour, salt, baking soda, and baking powder.
- In an electric mixer, beat the butter and sugar until light and fluffy, about five minutes.
- Slowly add the whisked eggs to the mixture and beat until combined.
- Alternate adding the flour mixture and buttermilk, starting and ending with flour.
- Add the lemon juice, extract, and zest, mixing just until combined.
- Coat a 9-inch cake pan with nonstick spray or butter and pour half of the batter into the pan.
- Bake for about 35 minutes or until an inserted toothpick comes out clean.
- Cool in the pan for 15 minutes before inverting onto a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
200mg
Cholesterol
90mg
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