Oven: 350 F
1 cup of butter
4 eggs
-2 1/3 cups flour
-1 1/2 teaspoons baking powder
-1/2 teaspoons baking soda
-1/4 teaspoon salt
2 cups sugar
2 tablespoons lemon juice
1 cup buttermilk (or sour milk*)
If you let the butter and eggs stand out for half-an-hour at room temperature, the softer and warmer ingredients will make a lighter, fluffier cake.
*For sour milk, put a tablespoon of lemon juice per cup of sour milk in the bottom of a cup measure. Fill up to measure with milk and mix it together. Let it stand for five minutes.
Grease and lightly flour three 9" round cake pans.
Stir together flour, baking powder, baking soda, and salt (hyphened ingredients).
In another, large bowl, beat butter on medium for 30 secs. Add the sugar and lemon juice. For a stronger lemon flavor, you can add 2 teaspoons for shredded lemon peel. Beat until combined. Add eggs one at a time, beating well until combined. Alternately add flower mixture and buttermilk (or sour milk).
Pour into prepared pans and bake in oven for 25 to 30 minutes. When a wooden toothpick inserted near the center comes out clean, they are done. Cool for ten minutes on racks. Remove carefully from pans and cool completely for at least another hour. I know you'll be impatient, but wait or else you'll destroy the cake altogether.
When you put it together, spread each layer with frosting and stack.
Ta-da!
~Meggy
1 cup of butter
4 eggs
-2 1/3 cups flour
-1 1/2 teaspoons baking powder
-1/2 teaspoons baking soda
-1/4 teaspoon salt
2 cups sugar
2 tablespoons lemon juice
1 cup buttermilk (or sour milk*)
If you let the butter and eggs stand out for half-an-hour at room temperature, the softer and warmer ingredients will make a lighter, fluffier cake.
*For sour milk, put a tablespoon of lemon juice per cup of sour milk in the bottom of a cup measure. Fill up to measure with milk and mix it together. Let it stand for five minutes.
Grease and lightly flour three 9" round cake pans.
Stir together flour, baking powder, baking soda, and salt (hyphened ingredients).
In another, large bowl, beat butter on medium for 30 secs. Add the sugar and lemon juice. For a stronger lemon flavor, you can add 2 teaspoons for shredded lemon peel. Beat until combined. Add eggs one at a time, beating well until combined. Alternately add flower mixture and buttermilk (or sour milk).
Pour into prepared pans and bake in oven for 25 to 30 minutes. When a wooden toothpick inserted near the center comes out clean, they are done. Cool for ten minutes on racks. Remove carefully from pans and cool completely for at least another hour. I know you'll be impatient, but wait or else you'll destroy the cake altogether.
When you put it together, spread each layer with frosting and stack.
Ta-da!
~Meggy
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