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1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
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1/2 c. buttermilk
zest from 1 lemon (grated)
1 tsp. vanilla
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1/2 c (1 stick) unsalted butter, softened
3/4 c. sugar
1 egg
1egg yolk
Preheat to 350. Flour and butter 8” cake pan(s) or cupcake tins.
Set aside.
In a small bowl, whisk together flour, baking powder, baking soda
and salt; set aside. In a second small bowl, combing buttermilk,
lemon zest and vanilla; set aside.
In medium bowl beat butter until light and fluffy with electric
beaters on high. Gradually beat in sugar until combined well.
Lower the mixer speed to medium and beat in egg, then egg yolk. On
low, beat in flour alternating with buttermilk mixture until just
blended.
Spoon the batter into prepared pans or muffin tins.Bake 25–30
minutes for cake; 20–25 minutes for cupcakes. Cool completely on a
wire rack before frosting.
Makes 12 cupcakes or one 8" cake layer. (Double recipe for
2-layer cake. Triple recipe for 3-layer cake. Do your own damn
math for more than that.)
Source: Eileen
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