Buttermilk Lemon Cake

Name: Buttermilk Lemon Cake
Ingredients: 3/4 cups Unsalted Butter; 2 cups Sugar, Divided; 3 whole Eggs; 2-1/4 cups All-purpose Flour; 1/4 teaspoons Salt; 1/4 teaspoons Baking Soda; 3/4 cups Buttermilk; 1 whole Lemon (the Rind And The Juice, Divided Use); 3/4 cups Chopped Nuts (optional)

9 ingredients

6 steps

Ingredients

3/4 cups Unsalted Butter
2 cups Sugar, Divided
3 whole Eggs
2-1/4 cups All-purpose Flour
1/4 teaspoons Salt
1/4 teaspoons Baking Soda
3/4 cups Buttermilk
1 whole Lemon (the Rind And The Juice, Divided Use)
3/4 cups Chopped Nuts (optional)

Directions

1

Pre-heat oven to 350.
2

Cream butter and 1 1/2 cups sugar; beat in eggs.
3

Sift the dry ingredients and add to sugar/butter mixture, alternating with the buttermilk.
4

** If you don't have some handy, you can make your own buttermilk with 3/4 cup milk and 1 scant tablespoon of vinegar. Let sit 15 minutes before using**
5

Grate the rind from the lemon into the batter mixture and add nuts if using, and stir. Pour batter into greased and floured Bundt cake or loaf pan.
6

Bake about 1 hour; check after 45 minutes to see if done. Cool 15 minutes while you mix the remaining 1/2 cup sugar with the juice from the lemon. Invert the cake on a plate and drizzle it with lemon syrup.