| 1/2 pound (2 sticks) unsalted butter, at room temperature |
1/2 oz |
$3.99 per 16 ounces
|
$0.12 |
| 2 1/2 cups granulated sugar, divided |
2 tablespoons |
$1.44 per pound
|
$0.10 |
| 1/3 cup grated lemon zest (6 to 8 large lemons) |
1 teaspoon |
n/a
|
|
| 3 cups flour |
3 tablespoons |
$2.99 per 5 pounds
|
$0.03 |
| 1/2 teaspoon baking powder |
0.03 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1/2 teaspoon baking soda |
0.03 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1 teaspoon kosher salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 3/4 cup freshly squeezed lemon juice, divided |
2 1/4 teaspoons |
n/a
|
|
| 3/4 cup buttermilk, at room temperature |
2 1/4 teaspoons |
$3.09 per quart
|
$0.04 |
| 1 teaspoon pure vanilla extract |
0.06 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| 2 cups confectioners' sugar, sifted |
2 tablespoons |
$2.59 per 2 pounds
|
$0.04 |
| 3 1/2 tablespoons freshly squeezed lemon juice |
2/3 teaspoon |
n/a
|
|
| Total per Serving |
$0.34 |
| Total Recipe |
$5.47 |
Suggestions?