⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

🍽 Ingredients

• 2 1/2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1 3/4 cups Granulated sugar
• 1 cup (2 sticks) Unsalted butter
• 4 Large eggs
• 1 cup Buttermilk
• 1/4 cup Fresh lemon juice
• 2 teaspoons Vanilla extract
• 1 tablespoon Lemon zest
• 1 tablespoon Rosewater
• For dusting Powdered sugar
• For garnish Edible rose petals

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal later. Trust me on this one, it makes a huge difference!
2. In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Make sure there are no lumps! A sifter really helps here.
3. In a separate bowl, beat together 1 3/4 cups granulated sugar and 1 cup (2 sticks) unsalted butter until light and fluffy. If using an electric mixer, this should only take a few minutes. If you're doing it by hand, be prepared for a bit of a workout—it's good for the arms, though!
4. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. In a small bowl, whisk together 1 cup buttermilk, 1/4 cup fresh lemon juice, and 2 teaspoons vanilla extract. Set this aside.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
7. Stir in 1 tablespoon lemon zest and 1 tablespoon rosewater. Be gentle; you don't want to deflate the batter. It's a bit like coaxing a shy kitten out of its basket!
8. Pour the batter into your prepared springform pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on it!
9. Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen it. Then, carefully release the springform clasp and transfer the cake to a wire rack to cool completely. Patience, young padawan!
10. Once completely cool, dust with powdered sugar and garnish with fresh lemon zest and edible rose petals, if desired. Because, let's be honest, who doesn't love a pretty cake?

📝 Notes

• Make sure your butter is softened to room temperature for best results.
• Don't overmix the batter, or the cake will be tough.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Feel free to experiment with different garnishes, such as fresh berries or a lemon glaze.
• This cake is best served at room temperature, allowing the flavors to fully meld together.
• The recipe can be easily doubled or tripled, making it perfect for parties or gatherings!