An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Buttermilk Lemon Cake
NUTRITION · PER SERVING70M COOK
CAL 19%·PRO 9%
CARBS 48G51% OF CAL
1G FIBER0G ADDED0G INTRINSIC23G OTHER25G TOTAL SUGAR
FAT 19G45% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist cake with bright lemon flavor throughout, made with buttermilk and fresh lemon. Perfect for dessert, brunch, or afternoon tea, it's simple to make with a delicate crumb.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¾ cups cake / pastry flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup granulated sugar
- ¾ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup buttermilk (room temperature)
- 1 teaspoon vanilla or lemon extract
- 1 tablespoon lemon zest
At a glance
PER SERVING · TIME 70M
CAL 19%·PRO 9%
CARBS 48G51% OF CAL
1G FIBER0G ADDED0G INTRINSIC23G OTHER25G TOTAL SUGAR
FAT 19G45% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 146mg
- Total sugar
- 25g
- Added sugar
- ≥23g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.