Name: Lemon Cake From Scratch
Prep time: 25 min
Cook time: 25 min
Yield: 20
Ingredients: All-purpose flour - 2 ½ cups; Lemon zest - 1 tablespoon; Salt - 1 teaspoon; Baking powder - ½ teaspoon; Baking soda - ½ teaspoon; Unsalted butter at room temperature - 1 cup; White sugar - 1 ½ cups; Eggs - 2 large; Large egg yolks - 3; Fresh lemon juice - 2 tablespoons; Low-fat buttermilk - 1 cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cake From Scratch

1. All-purpose flour - 2 ½ cups

2. Lemon zest - 1 tablespoon

3. Salt - 1 teaspoon

4. Baking powder - ½ teaspoon

5. Baking soda - ½ teaspoon

6. Unsalted butter at room temperature - 1 cup

7. White sugar - 1 ½ cups

8. Eggs - 2 large

9. Large egg yolks - 3

10. Fresh lemon juice - 2 tablespoons

11. Low-fat buttermilk - 1 cup

How to cook deliciously - Lemon Cake From Scratch

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.

2. Stage

Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.

3. Stage

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.

4. Stage

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.