Memaw's Lemon Sunshine Cake

Memaw's Lemon Sunshine Cake Recipe

** Servings: 8-10 **

Ingredients:

• 2 1/4 cups (285g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (200g) unsalted butter, softened
• 1 3/4 cups (210g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 1 cup (240ml) buttermilk, at room temperature

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter until creamy, about 2 minutes.
4. Gradually add the sugar to the bowl and beat until light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Beat in the lemon zest, lemon juice, and vanilla extract.
7. With the mixer on low speed, gradually add the flour mixture and buttermilk to the bowl in three parts, alternating between the two, beginning and ending with the flour mixture. Beat just until combined.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Food Safety Notes:

• Always wash your hands with soap and warm water before preparing food.
• Make sure to use room temperature eggs and buttermilk to ensure proper incorporation and to prevent overmixing.
• Do not overcrowd the baking pans, as this can lead to uneven baking and potential contamination.
• Use a food thermometer to ensure the cakes have reached a safe internal temperature of 200°F (90°C) before serving.
• Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Tips:

• Use high-quality, fresh ingredients to ensure the best flavor and texture.
• Don't overbake the cakes; they should be moist and tender.
• Let the cakes cool completely before frosting and decorating to prevent crumbling.
• This cake is perfect for special occasions, such as birthdays and anniversaries.

Who this recipe is good for:

• Health-conscious individuals: This recipe uses unsalted butter, which is lower in sodium compared to salted butter. Additionally, it includes lemon juice, which is high in vitamin C and antioxidants.
• Individuals with dairy intolerance: The recipe uses buttermilk, which can be replaced with a non-dairy alternative like almond or soy milk to accommodate dietary restrictions.
• Those with busy lifestyles: The recipe is relatively straightforward and does not require any special equipment or advanced baking techniques.
• Individuals with moderate sugar consumption: The recipe uses granulated sugar, but it is balanced by the tartness of the lemon, making it suitable for those who want to indulge in a sweet treat without committing to an overly sweet dessert.

Who this recipe is bad for:

• Those with gluten intolerance or sensitivity: The recipe includes all-purpose flour, which contains gluten. Individuals with gluten intolerance or sensitivity may experience adverse reactions or discomfort after consuming this cake.
• Individuals with high blood sugar: The recipe uses a significant amount of sugar, which may be problematic for those with diabetes or those trying to manage their blood sugar levels.
• Those with citrus allergies: The recipe includes lemon zest and lemon juice, which may cause an allergic reaction in individuals with citrus allergies.
• Individuals with vegan or raw food diets: The recipe includes eggs, butter, and buttermilk, making it unsuitable for vegan or raw food diets.