Lemon Buttermilk Cake

Ok, I know I said about three posts ago that I don’t really eat cake or candy. It was, for the most part, a true statement, but there are some very delicious exceptions to the rule. Case in point:

Lemon Buttermilk Cake, a fluffy, citrus laced cake that you won’t be able to get enough of, especially fresh out of the oven. If you’re smart you’ll make more then one. If this divine cake isn’t enough on its own, spruce it up with a fruit compote or a marmalade glaze, but I challenge you not to eat it all in one sitting, just as it is.

Lemon Buttermilk Cake (makes two 9-inch cakes)

2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 stick salted butter, softened
1 1/3 cugar plus 2 tbsp, divided
2 large eggs
1 cup buttermilk
1 1/2 tsp orange extract
juice of 1 lemon
grated zest of 2 lemons

Preheat the oven to 400°F and set rack to the middle. Butter and flour two 9-inch round cake pans

Whisk together flour, naking soda, and baking powder

Beat butter and sugar with an electric mixer until fluffy. Beat in orange extract, lemon juice and lemon rind. Add eggs and mix until fully combined.

At a low speed mix in the flour mixture and buttermilk in alternating batches until smooth.

Pour batter into cake pans and sprinkle remaining two tablespoons of sugar over the top of each.

Bake for 25 minutes or until cakes are golden and a pick inserted into the middle of each cake comes out clean

Cool in the pan and then turn out onto a rack.