Buttercup Lemon Cake

Buttercup, Buttercup, Buttercup!! A few years back there was a saying that had become popular, what was it? Oh yes, “Suck it up, Buttercup!”

Have you ever found yourself in a conversation where someone is going on and on and ON, about something mundane and ridiculous and you just want to say it? What if we all said what we were thinking in those moments… let it sink in there for a moment. Oh my, now what if you are on the receiving end of it?

Perspective… always there to show us the path.

Well, these Buttercup Lemon Cakes have nothing to do with that!

We are all knee-deep in summer here and in summer we embrace the LEMONS!

I literally walk around the house asking everyone to smell the batter. I even asked my one-year-old to smell the lemony yumminess. She did it and smiled all big! The batter is intoxicating. If you are a foodie you will understand exactly what I mean.

These buttercups are moist and fluffy on the inside and the crust has a bit of a crunch to it. A delicious treat that is not too sweet but perfect for brunch or after a meal.

I implore you to embrace the lemon in summer and try these Lemon Buttercups! They are truly divine!

Hera’s Pinch

Grate your cold butter into the batter. That’s it!

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Lemon Buttercup

Prep time: 15 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 15 M

Ingredients

• Non-stick Spray
• 8 Tablespoons of Unsalted Butter
• 1 1/2 cups Sugar in the Raw
• 1 cup Plain Yogurt
• 3 Eggs
• Zest of 2 Grated Lemons
• Juice of 1 large lemon
• 1/2 teaspoon Vanilla Extract
• 2 1/2 cups Flour
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon pink Himalayan salt
• 2 tablespoons Powdered Sugar

Instructions

1. Preheat the oven to 350℉. Spray the bottom and sides of a Buttercup mold pan with non-stick spray. You can also use a 9-inch square pan.
2. In a bowl of a stand mixer fitted with the paddle attachment, beat the remaining 8 tablespoons of butter and the sugar together until light and fluffy, about 4-5 minutes. Use a rubber spatula to stir in the yogurt and then add the eggs, one by one. Stir in the lemon zest, lemon juice, and vanilla. Finally sitting in the flour, baking soda, and salt.
3. Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean, about 40-45 minutes.
4. Let it cool for 5 minutes, then unfold the cake onto a wire rack to cool. Give it another 10 minutes and sprinkle the powdered sugar over the buttercups.
5. Enjoy!