(recipe makes two large loaves or 12 mini cakes or 1 – 9″ cake round)

3 C flour
1/2 t baking powder
1/2 t baking soda
1 t salt

2 sticks butter, soft
2 C sugar
Zest from one large lemon

4 eggs
1 t vanilla

3/4 C buttermilk

In a mixing bowl, combine flour, baking powder, baking soda and salt. Mix well with a whisk.

In the bowl of a stand mixer, add butter. Mix until creamy using the paddle attachment. Add sugar and lemon zest. Mix until well combined and lightened in texture.

Place eggs and vanilla in a portable container. With mixer on medium speed, drop eggs – one at a time – into butter mix. Mix well after each addition.

With mixer on lowest speed, add flour mix and buttermilk alternately beginning and ending with the flour mix. Finish incorporating by hand.

At this point, I often let the batter rest. Press plastic directly on top of the batter and place it in the refrigerator. Portion out later for baking.

Use non-stick baking spray before filling molds. Check out the recipe for Lemon Blueberry Cakes to see the individual baking pans I used.

Place cakes into a preheated 325 degree oven. Individual sized cakes bake for about 24 minutes total. I rotated the cookie sheet after 12 minutes of baking for even cooking. Large loaves or cakes will require longer cooking times. Remember to use the “touch test.” Don’t wait for a golden brown color as this may result in overcooking and a dry texture. “Just set” on top is the key and a slight pulling away from the edges of your baking dish.

Mixed berries with lemon zest, lemon juice and a drizzle of honey. Allow some time to marinate.

Slice off the top of each cake. Spoon on lemon curd and add fresh berries. Place top back. Fresh whipped cream, mint and a dust of powdered sugar makes this cake a sweet treat.