| 2 1/2 c. all purpose flour LOOSELY scooped or ideally weigh 13.5 oz. |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 1 1/2 T. very finely chopped rosemary |
1/6 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 2 t. baking powder |
0.2 teaspoon |
$2.59 per 10 ounces
|
$0.01 |
| 1/2 t. baking soda |
0.05 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1 1/2 c. granulated sugar |
2 tablespoons |
$1.44 per pound
|
$0.10 |
| 1/2 c. olive oil |
2 3/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.15 |
| 1/2 c. buttermilk (her recipe calls for low-fat milk so that would be fine as well) |
2 3/8 teaspoons |
$3.09 per quart
|
$0.04 |
| 2 t. grated lemon zest |
0.2 teaspoon |
n/a
|
|
| 1/4 c. juice from a lemon (about 1 -2 lemons) |
1.2 teaspoons |
n/a
|
|
| 1/2 t. pure vanilla extract |
0.05 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| 1/4 t. lemon extract (if you donât have it, add an extra 1/2 t. of the lemon zest) |
0.03 teaspoon |
$8.00 per 8 fluid ounces
|
$0.00 |
| 3 eggs |
1/3 eggs |
$2.53 per 12 items
|
$0.06 |
| Icing |
0.1 icing |
n/a
|
|
| 1 c. powdered sugar |
1 tablespoon |
$2.59 per 2 pounds
|
$0.03 |
| 1-2 T. juice from a lemon, depending if you want to Ice the cake with a spatula and make if a more refined presentation or drizzle it over the cake. Drizzling = 2 T. Icing = 1 T. |
1/6 teaspoon |
n/a
|
|
| Total per Serving |
$0.46 |
| Total Recipe |
$4.59 |
Suggestions?