Lemon Buttermilk Cake

Lemon Buttermilk cake. mm.

This recipe makes 3- 9 inch cake pans. or a big sheet pan. Bake at 350 til done.

Beat until light and fluffy

1 1/4 c sugar

1 1/2 (6 oz.) sticks butter-room temp

2 Tbsp grated lemon peel

Add 1 at a time

3 extra large eggs

Add:

1/4 c. fresh lemon juice

combine dry then alternately add the buttermilk to the mixture:

3c. cake flour

1 tsp b. soda

1/4 tsp. salt

 

1 1/2 c buttermilk

Frosting:

12 oz. cream cheese-room temp

1 stick (4 oz) butter at room temp

2 c. powdered sugar

5 tbsp. frozen lemonade concentrate

1/2 tsp. finely grated lemon peel

Food process all ingredients together.

If you want to top the whole frosted cake with this, go for it!

16 oz. frozen sweetened sliced strawberries-thawed

Boil with juices until thick and approx. 2/3 c. about 20 min.

cool and then spread on baked cake either before or after frosting.

Good luck!

Extra buttermilk? Check out the recipe here for Cathead biscuits.