My family loves to eat lemons and literally anything lemon flavored. Personally, lemons aren’t my cup of tea, but ironically, the only time I ever have tea is with lemon juice, otherwise, yuck! I digress.
So yesterday, I came up with a yummy little lemon cake recipe. If you’ve been trying my recipes lately, I’m sure you’ve noticed how mildly sweet they’ve been. That’s because I’ve been opting for more everyday or better yet throughout the day desserts. I hope you all appreciate the taste as much as my family does.
Okay, let’s get into it now. Lemon cake.
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 tablespoon lemon zest
3-5 tablespoons of freshly squeezed lemon juice (I used the juice of one medium lemon and that was 5 tablespoons)
1/2 cup of buttermilk, if you have none on hand, you can find the recipe for a substitute here.
Preheat oven to 180 degrees Celsius
Butter and lightly flour an 8 inch baking pan or line with baking paper.
A great alternative would be a bread baking pan.
Sift flour, baking powder and salt. Set aside.
Cream butter and sugar until fluffy. Add eggs, one at a time and combine well.
Add lemon juice and zest. Mix well.
Add buttermilk and mix well.
Finally, add the flour and mix until well combined, be very careful not to over mix.
Deposit into the baking pan and bake for 20-25 minute or until a skewer inserted comes out clean.