Description
Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter at room temperature
- 1 ½ cups white sugar
- 2 large eggs
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans
- tapping out excess flour.
- Whisk flour
- lemon zest
- salt
- baking powder
- and baking soda together in a bowl.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks
- 1 at a time
- into creamed butter mixture on low speed
- beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture
- alternating with buttermilk
- into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cake pulls away from sides of pan
- 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 20