You will love this recipe. It is so easy to put together – you use just two bowls (no mixer required). It is has a wonderful lemon flavour, and all you have to do is add a scoop of your favorite ice cream and you have a dazzling dessert. If you have inspiring young cooks this is an excellent recipe for them (with adult supervision).
| SUNSHINE LEMON BUTTERMILK CAKE | Print |
: cake
Cuisine: dessert baking
: Mrs Butterfingers
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: 8
An easy to make cake with a delicious lemon flavour
Ingredients
- ½ cup canola oil, plus more for the pan
- 2 cups all-purpose flour, spooned and leveled, plus more for the pan
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1½ cups sugar
- ¾ cup buttermilk
- 2 large eggs
- 1 tbs. finely grated lemon zest, plus ¼ cup lemon juice
- ½ tsp pure vanilla extract
Instructions
- Preheat oven to 350 F.
- Have all ingredients at room temperature
- Brush an 8½ by 4½ inch loaf pan with oil and dust with flour, tapping out the excess.
- In a large bowl whisk together the flour, baking powder, and salt; set aside.
- In a medium bowl, whisk together oil, sugar, buttermilk, eggs, lemon zest and juice and vanilla.
- Add to the dry ingredients and whisk to combine. Mix just enough to eliminate any small lumps of flour (do not over whisk).
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes.
- Cool in the pan for 15 minutes then transfer to a rack to cool completely.
- Slice the cake.
- Serve with ice cream, whipped cream, fresh fruit or your favorite preserves.
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