Buttery Lemon Cake

Name: Buttery Lemon Cake
Yield: 4 servings
Ingredients: 2 cups cake flour; 2 cups sugar; 1 cup butter, room temperature (2 sticks); 1 cup buttermilk; 3 eggs; 1 teaspoon lemon extract; 12 teaspoon vanilla, butter & nut flavor (McCormick Imitation Vanilla Butter & Nut Flavor)

Vegetarian Dairy

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Ingredients

2 cups cake flour ⓘ
2 cups sugar ⓘ
1 cup butter, room temperature (2 sticks) ⓘ
1 cup buttermilk ⓘ
3 eggs ⓘ
1 teaspoon lemon extract ⓘ
12 teaspoon vanilla, butter & nut flavor (McCormick Imitation Vanilla Butter & Nut Flavor) ⓘ

Instructions

Preheat oven 350*F.
Grease and flour pan.
Combine flour and sugar.
Beat in butter until crumble texture.
Add buttermilk.
Beat in eggs.
Add extract and flavor.
Bake in a bundt pan for 1 hours or until done.

Nutrition & Diet Analysis (per serving)

554 kcal 28% DV

Protein Fat Carbs

Macronutrients

Protein 5.6g 11% DV

Total Fat 27.9g 36% DV

Carbs 56.8g 21% DV

Fiber 1.5g 5% DV

Sugar 4.5g 9% DV

Electrolytes

Sodium 103mg 4% DV

Potassium 474.5mg 10% DV

Cholesterol 142.3mg 47% DV

Vitamins & Minerals

Vitamin A 27.5mcg 3% DV

Vitamin C 9.8mg 11% DV

Vitamin D 0.3mcg 2% DV

Calcium 114.3mg 9% DV

Iron 4.5mg 25% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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