Culinary Institute of America

Lemon Buttermilk Cake

Preparation info
  • Makes

    6

    bundt cakes ( 8 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Bread flour 3

Method

  1. Coat the Bundt pans with a light film of fat.
  2. Sift together the flour, baking soda, and salt.
  3. Cream the butter and sugar with the paddle attachment, starting on low speed and increasing to medium speed and scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 minutes.
  4. Blend the eggs and lemon zest and add