Lemon Buttermilk Cake {A Scratch Recipe}
"This Lemon Buttermilk Cake is the best! So moist, light, and flavorful! Keep it in mind for spring and summer celebrations!..."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
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2 cups (400g) sugar
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3 eggs
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3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
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1/4 cup (57g) lemon juice
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1/4 cup (54g) vegetable oil
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1 Tablespoon (10g) Lemon Extract
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Zest of two lemons
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Two 8 ounce packages mascarpone, softened.
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2 cups (230g) powdered sugar, sift then measure
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2 teaspoons (8g) vanilla extract
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2 teaspoons (8g) Lemon Extract
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2 1/2 cups (605 g) heavy whipping cream
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Zest of one Lemon
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