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Lemon Cake

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Ingredients
  

  • 3 cups sifted all-purpose flour (spoon & leveled)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened, but still cool)
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
  • 2 tbsp lemon zest
  • 1/2 cup lemon juice (about 2-3 large lemons)

Instructions
 

  • Preheat oven to 350 degrees. Spray cake pans with cooking spray and line with parchment paper.
  • In a large bowl combine flour, baking powder and salt. Set aside.
  • Using a stand mixer fitted with a paddle attachment, beat the butter on high until creamed (about 1 minute). Scrape down the bowl as needed.
  • Add both sugars and beat until creamed (about 2 minutes).
  • Add the eggs and vanilla and beat on medium until combined. Scrape down the bowl.
  • Slowly add the dry ingredients while beating on low speed.
  • Add the buttermilk, lemon zest and lemon juice. Mix on the lowest speed to fully combine, but don't overmix.
  • Divide batter between prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. (It took my 6 inch cakes about 35 minutes, but 8 inch cakes will take less time since the pans are not as full.)

Notes

This recipe can be divided between three 6" or 8" pans depending on how thick you want the layers.  The cake pictured above is a 6" cake.