Buttermilk Lemon Cake

Ingredients

• 1 3/4 cups cake / pastry flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup granulated sugar
• 3/4 cup unsalted butter (softened)
• 2 large eggs (room temperature)
• 1/2 cup buttermilk (room temperature)
• 1 teaspoon vanilla or lemon extract
• 1 tablespoon lemon zest

Instructions

1. 1

   Pre-heat oven to 350F/180C. Spray or grease and flour a small 7½ inch/19cm bundt pan or 8 inch / 20cm round cake pan.

2. 2

   Sift the flour, salt, baking soda and baking powder.

3. 3

   In a large bowl or stand mixer bowl beat the sugar and butter for 8-10 minutes until light and creamy, add the vanilla, zest and eggs one at a time beating between each addition. Add the flour alternately with the buttermilk, beat until combined one minute. It will be thick. Transfer the batter to the prepared pan. Place in the oven and reduce the temperature to 325F/165C and bake for approximately 40-50 minutes. Let cool in the pan on a wire rack. Remove to a clean plate, dust with powdered sugar before serving. Enjoy!