Ingredients
Method
- Preheat oven to 350°F (177°C) and prepare two 8-inch round pans with parchment paper and greased sides.
- In a large bowl, combine flour, sugar, baking powder, salt, and freshly microplaned lemon zest.
- In a separate bowl, mix melted butter, eggs, buttermilk, vanilla, and 2 tbsp fresh lemon juice until smooth.
- Gradually fold wet ingredients into dry ingredients until just combined (avoid overmixing).
- Pour batter into prepared pans and bake for 32 minutes, or until the cakes rise 1/2 inch from the pan edge when gently pressed.
- Cool completely before dusting with sugar if desired.
Nutrition
Notes
Use room-temperature butter and eggs for smooth emulsification.
Grate lemon zest directly into dry ingredients to preserve oils.
Mix batter only until just combined to avoid over-mixing.
Test for doneness starting at 30 minutes by gently pressing; cake should rise 1/2 inch.
To avoid sticking, line pans with parchment and grease thoroughly.
For substitutions, use vegetable oil for butter, coconut sugar for granulated, almond flour for all-purpose, and milk + 1 tbsp lemon juice for buttermilk if needed.
Store in an airtight container at room temperature for up to 3 days.
Grate lemon zest directly into dry ingredients to preserve oils.
Mix batter only until just combined to avoid over-mixing.
Test for doneness starting at 30 minutes by gently pressing; cake should rise 1/2 inch.
To avoid sticking, line pans with parchment and grease thoroughly.
For substitutions, use vegetable oil for butter, coconut sugar for granulated, almond flour for all-purpose, and milk + 1 tbsp lemon juice for buttermilk if needed.
Store in an airtight container at room temperature for up to 3 days.