Lemon Buttermilk Cake

---

When you think of cakes, you probably think of the classic chocolate, vanilla, and strawberry layer cakes that have been around for years. But what about something new? Something delicious and unique? Lemon buttermilk cake is just that. Tart and sweet, creamy and fluffy - it's the perfect treat for any occasion. Let's dive into this delicious twist on a classic!

Lemon buttermilk cake is made with all the classic cake ingredients such as flour, sugar, butter, eggs, baking powder, baking soda, and salt. The buttermilk adds a subtle tanginess to the cake while the lemon zest gives it a bright flavor. 

Buttermilk is a type of fermented dairy product. Traditional buttermilk has been made for centuries by allowing the liquid left over from churning butter to ferment. This produces a tart, creamy liquid that can be used in baking and cooking.  Modern versions are usually made by adding cultures to regular milk, which gives the same flavour without the need for butter production. The resulting texture is thick, creamy, and slightly acidic. The end result is a moist and fluffy cake with a hint of tartness that makes it perfect for any occasion.

Buttermilk has many uses in the kitchen because of its unique properties. It adds tanginess and complexity to baked goods like pancakes and biscuits, as well as savoury dishes like fried chicken or mashed potatoes. The acidity helps leaven baked goods while giving them a tender texture. It also acts as an emulsifier, meaning it can help bind ingredients together when added to sauces or dressings. And because of its culturing process, buttermilk also contains beneficial bacteria that can aid digestion when consumed directly.

Whether you're looking for something new or something classic that has been given an exciting twist - lemon buttermilk cake will not disappoint! It's simple enough to make that even beginner bakers can whip up this tasty treat in no time yet impressive enough to serve up as dessert at parties or special occasions alike. So why not give this unique dessert a try today? Your family will thank you!

·  2 ¾ cups  cake flour

·  2 teaspoon baking powder

·  ¼ teaspoon  baking soda

·  1 teaspoon salt

·  2 cups granulated sugar

·  10 tablespoons unsalted softened butter

·  4 large eggs

·  ¼ cup vegetable oil

·  Zest of 1 lemon (save juice for frosting)

·  1 tablespoon vanilla extract

·  1 teaspoon lemon extract

·  1 ¼ cup whole-fat buttermilk

For the Frosting –

·  1 ½ cups unsalted butter, softened (3 sticks)

·  3 tablespoons buttermilk

·  1 ½ tablespoons lemon juice

·  5-7 cups powdered sugar

Cake

First, preheat your oven to 350°F (176°C) and grease two 9-inch (23 cm) round pans with butter or cooking spray. (You can also cut out 2 round circles of parchment paper and press them into the bottom of the pan.  Tracing the circles first helps to ensure you have the right size).  

In a large bowl sift together your dry ingredients. 

In a second large bowl cream the butter and sugar together until light and fluffy.  This will take approximately 3 to 5 minutes.

Once the butter and sugar are creamed together add in the eggs, oil, lemon zest, vanilla extract, and lemon extract. Be sure to scrape the bowl before mixing.  

Next, turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Once the batter is smooth, turn the mixer off immediately. 

Pout the batter in the prepared pans and bake on the middle rack for 30 minutes or until the inserted wooden stick comes out clean.

Once cooked cool the cake in the pans for about 10 minutes and then flip onto a cooling rack and cool it completely.  

Frosting

Beat butter until fluffy then slowly add the buttermilk and lemon juice on low speed.  Next, add the powdered sugar one cup at a time until fully mixed.  

Make sure all the clumps of powdered sugar have dissolved.  so your frosting will be smooth.  If the icing is too runny add more icing sugar to get the desired consistency.  

Now you can fully ice your cake while on a cake stand or plate.  While icing you may notice small crumbs mixing in with your applied icing.  To avoid this you can clean your icing spatula with warm water at regular intervals.  This will help to keep your icing white and cake crumb free.   Feel free to make swooping design patterns with your icing.  This will help to bring out the inner artist.

Covered this cake should last for 4 days.