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Ruth Galloway: "These came out really well. I didn't have butterm…" Read More
11Ingredients
35Minutes
150Calories
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Ingredients
US|METRIC
20 SERVINGS
- 2 cups all purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 2 lemons (medium, about 2-3 Tablespoons worth)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1/2 tsp. vanilla extract
- 1 Tbsp. poppyseeds
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat0g |
| Cholesterol20mg7% |
| Sodium150mg6% |
| Potassium55mg2% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber1g4% |
| Sugars11g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Ruth Galloway a year ago
These came out really well. I didn't have buttermilk, so used half greek yoghurt and half milk as a substitute. I also put in the zest from both lemons. They came out light and fluffy, just the right amount of lemon and sweetness.
Eric 2 years ago
Love this recipe. You can substitute any sort of fresh juice and a handful of chopped up fresh or dried fruit of the same kind for variety. Try swapping the milk for Greek yogurt to add a bit of tangy to it as well if that sounds good to you. Really simple and allows for easy improvisation too.
Amy Harmsen 5 years ago
Perfect! They rose beautifully even in high altitude (5700ft) AND I did substitute in coconut milk to make them dairy free and they look and taste amazing!