Lemon Buttermilk Cake with Lemon Glaze
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4.4
444 reviews
Good
Lemon Buttermilk Cake with Lemon Glaze
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🍋🥛🍰 An easy buttermilk cake with big lemon flavor! Soft, fluffy, and foolproof if you like puckering up!
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Ingredients
Cake
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 tablespoon lemon zest
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ¼ cup lemon juice
- 3 tablespoons canola or vegetable oil
- 2 teaspoons lemon extract vanilla extract may be substituted
Glaze
- 2 cups confectioners’ sugar
- ⅓ cup lemon juice or as necessary for consistency
- 1 tablespoon lemon zest or to taste
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
For the Cake:
- In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
- Whisk in zemon zest; set aside.
- In a separate small bowl, whisk together the egg, buttermilk*, sour cream, lemon juice, oil, and lemon extract.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
For the Glaze:
- In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
- Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
- Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Equipments used:
Notes
- *This lemon buttermilk cake should be made with real buttermilk for the best results.
- You could sour regular milk with 1/2 tablespoon lemon juice or white vinegar mixed with 1/2 cup of 2% or whole milk, let it stand for 5 to 10 minutes, and then use it in the recipe.
- You can use powdered buttermilk instead and prepare it as instructed on the package.
Nutrition Information
Show Details
Serving
1serving
Calories
297kcal
(15%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Cholesterol
26mg
(9%)
Sodium
164mg
(7%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 297kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 26mg | 9% |
| Sodium | 164mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
444 reviews
Good
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