Lemon Buttermilk Cake
250g Softened butter
1 1/2 cups sugar
Finely grated zest from 1 lemon
3 eggs
scraped seeds from 2 vanilla pods
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
350 ml buttermilk
Cream butter, sugar and lemon zest.
Add the eggs one at a time beating well between each one
Sift flour,baking powder and baking soda
Add the flour in 3 lots alternating with the buttermilk
Place into a greased 22 x 32 cm tin
Bake at 160c for 35 - 45 mins till golden and a skewer comes out clean.
Rest in the tin for 10 minutes before cooling on a rack.
I like this with a simple lemon icing topped with chopped pistachio nuts.
Submitted by: Sue Fleischl
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