June 22 2018
Lemon Cake
Do you feel like that there’s something missing today?
Try a slice from the lemon cake and discover a wonderful taste to adjust your mood!
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Ingredients
• 1/2 Cup Unsalted Butter, room temperature
• 1 1/2 Cups all-purpose Flour
• 1/2 Pound Lemons, ends removed, cut crosswise into thin slices, and seeds removed
• Salt
• 1/4 Cup Fresh Lemon Juice
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 Cup Granulated Sugar
• 2 Eggs
• 1/2 Cup Buttermilk
• 1 tsp Vanilla Extract
• Powdered Sugar, for dusting
Preparation
• Preheat oven to 180 degrees. In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
• In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs.
• With mixer on low, gradually add flour mixture in 3 additions, then add the buttermilk . Beat in vanilla, then fold in lemon mixture.
• Transfer batter to pan and bake until deep golden brown 35 to 40 minutes. Let cool .Dust with powdered' sugar and serve
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