AlleyKat's Lemon Cake

My kick-off blog recipe is a wonderful summer party cake that I have been very successful with. It is a light but moist cake that has a lot of lemon flavor. If you don't have the time or patience to make a multi-layer cake, I suggest serving it with fruit and cream.

INGREDIENTS

10 tablespoons butter

1 1/2 cups white sugar

3 eggs

1 tablespoon grated lemon zest

2 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

3/4 teaspoon lemon extract

1/2 cup fresh blueberries

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 2 cake pans (for layer cake, or a Bundt pan for single cake).

2. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.

3. In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.

4. Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate.

To Make into Strawberry Shortcake

1. 1.5 pints heavy cream, whipped with sugar & vanilla to taste
2. 2 pints strawberries sliced
3. 1 cake layer, whipped cream and strawberries, top with second cake, “ice” with remaining cream