Lemon Buttermilk Cake / Cupcakes Recipe
Adapted from Perfect Light Desserts by Nick Malgieri and David Joachim
2 1/4 cups cake flour
4 tsp baking powder
6 Tbl butter
1 1/4 cups granulated sugar
2 tsp lemon zest
1 tsp lemon extract
4 large egg whites
1 1/2 cup low fat buttermilk
1tbl vanilla extract
9 inch cake pan or muffin pan if you want to make cupcakes. I tried both versions and it was delicious.
This recipe will make about 18 cupcakes.
Preheat oven to 350F. Sift flour, baking powder and salt.
Butter flour and line the bottom of the the 9 inch cake pan with the parchment paper or line the muffin pan with cupcake liners.
With electric mixer or stand mixer beat butter and sugar on medium speed until fluffy, about 3 minutes.Add Lemon Zest and Lemon Extract
Thoroughly whisk egg white and buttermilk together
Alternate flour mixture and buttermilk mixture, starting with 1/3 of flour mixture, and incorporate into the creamed butter. Add half of the liquid, followed by another 1/3 of the flour mix, and so on. finishing with the flour mix. Beat batter on low speed for about 3 minutes, until smooth.
Pour the batter into the prepared 9 inch baking pan, or evenly divide batter among muffin cups if making cupcakes.
Bake 9 inch cake for 1st 25 minutes covered with a domed aluminum foil. Remove the foil and bake until toothpick inserted in the center comes out clean. Cool in the pan.
Bake Cupcake for about 20 -25 minutes, or until well risen and tooth pick inserted in the center comes out clean.
Fill /decorate with your favorite frosting.
This cake is on the dense side, I recommend letting it come to room temperature before serving.
VANILLA BUTTERMILK CAKE – I used this cake to make my ladybug cake
– Omit lemon extract, lemon zest
– Add 1tbl vanilla extract