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Ingredients
| all-purpose flour (unsifted): 3 cups |
| salt: 1/4 tsp |
| baking soda: 1 tsp |
| baking powder: 1 Tbl |
| unsalted butter: 1 cup |
| granulated sugar: 2 cups |
| eggs: 4 |
| buttermilk: 1 1/2 cups |
| lemon juice: 1 Tbl (fresh) |
| lemon extract: 1 1/2 tsp |
| lemon zest: 1/4 tsp |
Lemon Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
32 serving(s)
Tags
- Preheat the oven to 350 degrees.
- Place flour, salt, baking soda, and baking powder into a sifter and sift into a bowl.
- In a separate mixing bowl, cream butter.
- While the butter is mixing, add sugar until combined.
- In a small bowl, whisking eggs; slowly add to butter mixture on low speed.
- Slowly add in a 1/4 the flour mix - keep the mixer going then add a 1/4 the buttermilk. Keep mixing, then add another 1/4 of each again at different times, keep mixing and keep repeating until you have used up both the flour mix and buttermilk (start with flour, and end with flour).
- Add lemon juice, lemon extract, and lemon zest until combined.
- Evenly distribute the cake batter into baking pans. (I used 4 8-inch.).
- Once the oven has been preheat, bake the cakes for 25 minutes or until done.