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.
- 12 ounces unsalted butter
- 13 ounces sugar
- 1 lemon zest
- 1 ounce golden syrup or light corn syrup
- 4 medium eggs
- 1 tablespoon vanilla bean paste
- 15 ounces buttermilk
- 13 ounces all-purpose flour
- ¼ ounce baking powder
- ¼ ounce salt
Lemon Butter Cake is a community recipe submitted by TexasBaker and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
I mix this cake completely by hand. I suppose you could use a mixer, but every time I do it develops too much air into the batter and the cake ends up with tunnels and large air holes. I find that mixing by hand, and mixing until just combined, results in a cake with a finer crumb.