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LEMON BUTTER CAKE

LEMON BUTTER CAKE

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Serves: 12

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  • Vegetarian
What does this mean?

I invented this cake when I needed a lightly lemony cake for a birthday. The vanilla beans adds a mellow flavor that really makes the cake for me.

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Ingredients

  • 12 oz unsalted butter
  • 13 oz sugar
  • 1 lemon zest
  • 1 oz corn syrup
  • 4 medium eggs
  • 1 tablespoon vanilla bean paste
  • 15 oz buttermilk
  • 13 oz all-purpose flour
  • ¼ oz baking powder
  • ¼ oz salt

Method

  1. Preheat oven to 350 F. Prepare two 9" cake pans with cooking spray and flour (or Bakers Joy).
  2. In a bowl combine the butter, sugar, corn syrup, vanilla bean paste, and lemon zest. Mix until combined and slightly lighter in color, but not fluffy.
  3. In a separate bowl, mix the buttermilk and eggs.
  4. In a third bowl, sift the flour with the baking powder and salt. Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour
  5. Divide the batter between the pans and bake for 35 to 40 minutes, or until the center springs back when pressed and the cake comes away from the sides of the pan. Cool for ten minutes in the pans before turning out onto racks to cool completely.
  6. For cupcakes, just dallop the batter 2/3 full into cupcake liners. Bake for 18 minuts, or until golden and springy to the touch.

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