SafePlates

Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1 1/2 tsp (7.5ml) baking powder
• 1/2 tsp (2.5ml) baking soda
• 1/4 tsp (1.25ml) salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tbsp (15ml) lemon zest (from about 2 lemons)
• 1/4 cup (60ml) fresh lemon juice
• 1 tsp (5ml) vanilla extract
• 1/2 cup (120ml) buttermilk, preferably full-fat for richer texture

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. Optional Lemon Glaze: Mix 1 cup (120g) powdered sugar with 2-3 tbsp (30-45ml) fresh lemon juice until smooth. Drizzle over the cooled cake.

Tip

Use a microplane or fine grater to zest the lemons. Be sure to zest only the yellow skin, avoiding the white pith beneath, which is bitter.