Recipe Index

Ingredients

• 32 TBSP Unsalted Butter (Softened (4 sticks) )
• 3 Cups Granulated Sugar
• 2-3 Lemon (Zest)
• 6 Large Eggs (Room temperature)
• 2 TSP Vanilla Extract
• 1 TSP Lemon Extract (Optional )
• 1/2 TSP Almond Extract
• 3 Cups White Lilly Self Rising Flour (or All Purpose Flour combined with 1 tsp baking powder)
• 3/4 TSP Salt
• 1/3 Cup Buttermilk (Room temperature)
• 2/3 Cup Whole Milk (Room temperature)

Method

1. Set a rack in the center of the oven and heat the oven to 325°F; thoroughly grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
2. Beat the softened butter, granulated sugar and lemon zest in a stand mixer on medium speed for 5 to 7 minutes, until creamy, well combined and lighter in color.
3. Add the eggs one at a time, mixing well after each, then scrape down the bowl and fold in the vanilla extract and the lemon extract if using, along with the almond extract, until the mixture is smooth, light and creamy.
4. In a separate bowl, whisk the flour with the salt; if you are using all-purpose flour in place of self-rising, whisk in 1 teaspoon of baking powder as the ingredient line directs.
5. On low speed, add the flour mixture and the buttermilk and whole milk to the butter batter in turns, starting and ending with the flour.
6. Pour the batter into the prepared pan and bake at 325°F for 60 to 75 minutes, until a wooden skewer inserted in the thickest part comes out clean or with a few moist crumbs; a lighter-colored pan may need longer.
7. Cool the cake in its pan before turning it out, then slice and serve it plain.

Prep: 15 min · Cook: 90 min · Total: 105 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data