German Lemon Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 teaspoon finely grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons confectioners sugar, for dusting (optional)

Directions

1. Preheat the oven to 350F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
4. Add the flour mixture to the butter mixture in three increments, alternating with the buttermilk in two increments. Beat until just combined, taking care not to overmix.
5. Stir in the lemon zest and juice. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
6. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
7. Dust with confectioners sugar, if desired, before serving.

Interesting Facts

• The Lemon Cakes of Germany can be traced back to the early 18th century.
• The flavor of lemon in this cake comes from the freshly grated lemon zest and freshly squeezed lemon juice.
• The texture of this cake is light and fluffy, due to the combination of butter and buttermilk.