Buttermilk Lemon Cake

Name: Buttermilk Lemon Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Cuisine: American
Ingredients: 1 ¾ cup Cake Flour (1¾ cups cake / pastry flour); ¼ tsp Table Salt (¼ teaspoon salt); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); ½ tsp Baking Powder (½ teaspoon baking powder); 1 cup Granulated Sugar (1 cup granulated sugar); ¾ cup Unsalted Butter (¾ cup unsalted butter (softened)); 2 pieces Egg (2 large eggs (room temperature)); ½ cup Buttermilk (½ cup buttermilk (room temperature)); 1 tsp Vanilla (1 teaspoon vanilla or lemon extract); 1 tbsp Lemon (1 tablespoon lemon zest)

Buttermilk Lemon Cake - Dessert,Snack (American)

70 minAmerican

Servings8

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Steps

1Pre-heat oven to 350F/180C. Spray or grease and flour a small 7½ inch/19cm bundt pan or 8 inch / 20cm round cake pan.
2Sift the flour, salt, baking soda and baking powder.
3In a large bowl or stand mixer bowl beat the sugar and butter for 8-10 minutes until light and creamy, add the vanilla, zest and eggs one at a time beating between each addition. Add the flour alternately with the buttermilk, beat until combined one minute. It will be thick. Transfer the batter to the prepared pan. Place in the oven and reduce the temperature to 325F/165C and bake for approximately 40-50 minutes. Let cool in the pan on a wire rack. Remove to a clean plate, dust with powdered sugar before serving. Enjoy!