Description
A moist and tangy lemon cake perfectly adjusted for high altitude baking, ensuring a light texture and bright lemon flavor.
Ingredients
2 1/2 cups (312 grams) all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, softened
1 1/2 cups (300 grams) granulated sugar
3 large eggs, at room temperature
1 tablespoon finely grated lemon zest (from about 2 lemons)
1/4 cup (60 ml) fresh lemon juice
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk, at room temperature
Instructions
Preheat the oven to 350°F (177°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes