Lemon Buttermilk Cake
This is not exactly a whole foods recipe, but it makes great use of lemons, Meyer lemons, if you can get them! Otherwise, a regular lemon will certainly do. And don't worry if you don't have cultured buttermilk on hand. You can easily make a workable substitute for it, noted at the bottom.
- Time: 40 min
- Servings: 9
Source: Chocolate Box Cottage
Ingredients
- unbleached all-purpose flour
- salt
- baking powder
- baking soda
- Tbs soft butter
- Tbs sugar
- Grated zest of 1 lemon
- large egg to butter mixture
- buttermilk
- powdered sugar
- Tbs fresh lemon juice