*To make homemade pastry flour - for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together to remove any lumps.
**If you use unsalted butter add ¼ teaspoon of salt.
Instructions
Preheat oven to 350F (180C). Grease and flour a 10"(25cm) bundt cake pan.
In a large bowl cream butter and sugar for 5-6 minutes. Beat in the eggs, one at a time, beat well after each addition. Beat in the vanilla, lemon juice and lemon zest
In a medium bowl whisk the flour, baking powder, baking soda and salt.
Alternately add the flour mixture and buttermilk to the butter mixture starting with the flour. The batter will be thick.
Transfer the batter to the prepared pan. Bake for approximately 45-50 minutes or until a toothpick comes out dry or 2 to 3 crumbs are attached.
Let the cake cool in the pan then transfer it to a plate. Dust with powdered sugar if desired before serving. Enjoy!
Notes
To make homemade buttermilk, for 1 cup of buttermilk I substitute with 1 tablespoon of lemon juice or white vinegar, 1/4 cup of cream and 3/4 cup of whole milk. Stir the ingredients together and let sit for about 10-15 minutes stir to combine then it's ready to use. I found this cake had a nice lemon flavour if you like a stronger flavour than you can double the zest and juice. For room temperature ingredients remove from the fridge 1-2 hours before using depending on the warmth of your home.Any leftover cake can be stored in a covered cake dish at room temperature. It will keep for up to 2 days.To freeze the cake wrap the completely cooled cake in plastic wrap then place in a freezer safe container or bag. It will keep for up to 2 months in the freezer.