1-2-3-4 Lemon Cake
(from Lucianolinda’s recipe box)
The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Makes 1 eight-inch-round layer cake
Source: Martha Stewart (from RecipeThing user kirakira)
Categories: cake
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups sifted all-purpose flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons pure vanilla extract
- Grated zest of 2 lemons
- 3 cups Lemon Curd
- Sweetened Whipped Cream
- 12 ounces assorted fresh berries
- Confectioners' sugar, for dusting
Directions
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Heat oven to 350 degrees.arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
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In a large bowl, sift together flour, baking powder, baking soda, and salt.
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In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
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On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
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Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more.