Lemon Cake
Photo © Deb Perelman
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups sugar
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, sifted.
- This recipe is vegetarian
- Produce
- Lemon, zest (1/3 cup)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Confectioners’ sugar (2 cups)
- Kosher salt (1 teaspoon)
- Sugar (2 1/2 cups)
- Vanilla extract (1 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1 cup)
- Dairy
- Butter, unsalted (2 sticks)
- Buttermilk (3/4 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
76.0Rating
1-100
1-100
33Tweets
313Facebook
Shares
Shares
23StumbleUpon
Views
Views
1,464PinterestPins
Recipe Stats
Published October 9, 2006 (6 years ago).
54 people saved this recipe.
