Re: Simply Lemon Cake

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Comments:
: Thanks Jeff, I am going to use it this weekend with lemon curd filling in those mini fill pans. Always looking for good scratch recipes.  







3 cups all purpose flour
1 tablespoons baking powder
1 teaspoon baking soda
1 cup butter, room temperature
2 cups sugar
4 eggs, room temperature
1¼ cups buttermilk, room temperature
1 tablespoon lemon juice
1 ½ teaspoons lemon extract
¼ teaspoon lemon zest



Preheat oven to 325F.

Grease bottoms, line with waxed paper, then grease and flour two 8 inch layers pans.

Sift dry ingredients together; set aside.

Beat butter and sugar until light and fluffy.

Add eggs and beat well after each addition.

Alternately add flour with buttermilk, beginning and ending with flour.

Add lemon juice, extract and zest.

Divide between pans and bake until cake tests done.




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