LEMON BUTTERMILK CAKE

Lemon Buttermilk Cake image

Provided by harmony.gleaton

Categories Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

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1/2 cup canola oil, plus more for the pan
2 cups all-purpose flour, spooned and leveled, plus more for the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups sugar
3/4 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon zest
1/4 cup lemon juice
1/2 teaspoon pure vanilla extract

Steps:

Heat oven to 350° F. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess. In a large bowl, whisk together the flour, baking powder, and salt; set aside.
In a medium bowl, whisk together the oil, sugar, buttermilk, eggs, lemon zest and juice, and vanilla. Add to the dry ingredients and whisk to combine.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.

Nutrition Facts : Calories 409.8, Fat 15.3, SaturatedFat 1.6, Cholesterol 47.4, Sodium 279.1, Carbohydrate 63.5, Fiber 0.9, Sugar 38.9, Protein 5.6