• 32servings
  • 50minutes
  • 156calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1/4 teaspoon salt

  3. 1 teaspoon baking soda

  4. 1 tablespoon baking powder

  5. 1 cup unsalted butter

  6. 2 cups sugar

  7. 4 eggs

  8. 1 1/2 cups buttermilk

  9. 1 tablespoon fresh lemon juice

  10. 1 1/2 teaspoons lemon extract

  11. 1/4 teaspoon lemon zest

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Place flour, salt, baking soda, and baking powder into a sifter and sift into a bowl.

  3. In a separate mixing bowl, cream butter.

  4. While the butter is mixing, add sugar until combined.

  5. In a small bowl, whisking eggs; slowly add to butter mixture on low speed.

  6. 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).

  7. Add lemon juice, lemon extract, and lemon zest until combined.

  8. Evenly distribute the cake batter into baking pans. (I used 4 8-inch.).

  9. Once the oven has been preheat, bake the cakes for 25 minutes or until done.


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