Updated: Sep 16, 2020
Might get salmon vanilla because I kept licking the spoon
I remember when I was younger I used to play around with lemons from my uncle's lemon tree and would make "lemon cake" from grass and other things I would find in my backyard— that's how my career started. All jokes aside I'm really fond of that specific memory and today I made some real lemon cake, without the grass.
On another note, lemon or any kind of citrus fruit dessert is FIRE. The combo of flavors always keeps things interesting without it being overly sweet. Also, this batter reminds me of lemonades, the cookies girl scouts sell, which is amazing because those are my fav girl scout cookies 🍋
5 tbsp of room temp. butter
1/2 cup + 1 tbsp sugar
1-2 tbsp of lemon zest, depending on preference
2 eggs (or 1.5 large egg)
1/3 cup of milk
2.5 tbsp lemon juice
1 cup of flour
1 tsp of baking powder
splash of vanilla
pinch of salt
Start off by mixing your lemon juice and milk together. The milk mixture will curdle but don't worry, it's natural! Essentially, you're making buttermilk. Leave that on the side.
In a separate bowl, cream your softened butter, sugar, and lemon zest together. You want to make sure your butter and sugar mixture is creamed really well— this is what makes cakes and cupcakes so fluffy, should take around 5 minutes. Once creamed and fluffy, add in one egg at a time and vanilla. Next, mix together your flour, salt, and baking powder. Sifting it is optional but will make things fluffier. If you're using self-rising flour, you can skip adding salt and baking powder.
Add your flour mixture and milk mixture in alternating batches. I divided everything up in 3's. Don't over mix your batter!
Grease your pan with butter and pour your batter in before putting it your pre-heated oven at 350°F for around 25-30 minutes (30 minutes to be on the safer side). Check with a toothpick to make sure everything is cooked inside. If your toothpick comes out clean, it's done!
Once out of the oven, you can add any icing or frosting you want on your cake. I dusted mine with a bit of confectioner's sugar and rosemary for the a e s t h e t i c s.
All my recipes make smaller batches so don't worry about making too much and not being able to finish it!
IMPORTANT: I'm fortunate enough to be able to connect with everyone on here through baking and food but there are also many important issues going on that needs attention. Continue to learn, educate yourself, and grow. I can't provide direct links at this point but please search up 'BLM caards' and/or 'current info caards'.