John Myers
Contents
show
Lemon Buttermilk Cake
The perfect lemon buttermilk cake recipe with a picture and simple step-by-step instructions.
For approx. 16 pieces:
- 200 g Soft butter
- 125 g Sugar
- 1 pinch Salt
- 400 g Wheat flour type 405 or 550
- 2 tsp Baking powder
- 175 ml Buttermilk
- 3 Eggs size M
- Grated zest of 1 organic lemon
Also:
- 200 g Powdered sugar
- 2 tbsp Lemon juice, freshly squeezed
- Preheat the oven to 175 ° C (convection: 160 ° C). Grease a loaf pan and sprinkle with breadcrumbs, chill.
- Stir the butter, sugar and salt until foamy, stir in the eggs one by one, stirring until a bond is formed.
- Mix the flour with the baking powder and lemon zest and stir into the dough alternately with the buttermilk.
- Pour the dough into the prepared loaf pan, smooth it out and bake in the preheated oven on the middle rack for about 60 minutes.
- Take it out and let it rest in the mold for about 30 minutes, then take it out and let it cool completely.
- Mix powdered sugar with lemon juice and coat the cake with it, allow to dry.
- Cut into slices and serve with whipped cream if necessary.
Facebook Comments