Moist Lemon Butter Cake

Moist Lemon Butter Cake

Ingredients:

• 1 cup unsalted , softened
• 2 cups sugar
• 3 large eggs
• 1/3 cup lemon zest
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup buttermilk
• 1/4 cup lemon juice
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
2. In a large bowl, cream together the softened and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest
3. Combine the flour , baking powder, baking soda, and salt ; stir into the butter mixture alternately with the buttermilk , beginning and ending with the flour mixture. Mix in the lemon juice and vanilla extract.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for 30 to 40 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
   Tips:

• Be sure to use fresh lemon zest for the best flavor.
• Don’t overmix the batter, as this can result in a tough cake.
• You can top the cake with a lemon glaze or cream cheese frosting for extra flavor.
  Prep time: 15 minutes
  Calories: 350 per serving