Yellow Cake

Ingredients


2 1/2 cups all-purpose flour 1 3/4 cups sugar 2/3 cup unsalted butter 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup buttermilk 2 large eggs 1 teaspoon vanilla extract 2 teaspoons finely grated lemon peel

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Method


Preheat oven to 350°F (180°C). Lightly butter a 13x9x2 inch cake pan and dust its sides with all-purpose flour. Tap out any excess flour. In a large bowl, sift together flour, baking powder, baking soda and salt ; set aside. For best results the butter, eggs and buttermilk should be at room temperature. So take them out of the fridge well in advance before you start the process. In a mixing bowl , cream butter with an electric mixer at medium speed until softened for about a minute. Gradually add sugar, increase mixer speed to medium-high and continue to beat until the mixture is lightened, about 3 minutes. ensure uniform mixing, scrap down the sides of the bowl after every minute or so while blending the ingredients. Add eggs, one at a time, beating well after each addition. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla and the grated lemon peel. Pour into the pan. Bake 45-50 minutes or until toothpick inserted in middle comes out clean. Let it cool for 10 minutes. Run a knife around the edges to loosen cake from pan. Invert onto a wire rack to cool completely before serving.

Author


Monica Uppal Popli