Lemon Buttermilk Cake with Lemon Glaze
User Reviews
4.4
Lemon Buttermilk Cake with Lemon Glaze
Description
This recipe combines all-purpose flour, sugar, baking powder, lemon zest, and optionally salt to form the dry ingredients. The wet ingredients are a blend of egg, buttermilk, sour cream, lemon juice, vegetable oil, and lemon extract. The buttermilk and sour cream contribute moisture and acidity, reacting with baking powder to produce a tender crumb. Gently folding the wet mixture into the dry preserves a light texture.
Baked in an 8-by-8-inch pan at 350°F for around 28 to 31 minutes, the cake is done when a toothpick comes out clean or with a few moist crumbs. Cooling on a wire rack precedes the lemon glaze which combines powdered sugar with lemon juice, yielding a smooth, sweet, and tart topping that enhances the cake's citrus flavor.
This cake works well for casual dessert occasions or tea time when a light lemon cake is desired. It offers a moist crumb enriched by dairy ingredients and fresh lemon components.
For best results, use real buttermilk or a homemade substitute by souring milk with lemon juice or vinegar. Powdered buttermilk is also a viable alternative following package instructions. Avoid overmixing the batter to keep the texture tender.
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 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ¼ cup lemon juice
- 3 tablespoons canola oil 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 or to taste, zest
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.
Notes
- Use real buttermilk or sour regular milk with lemon juice or vinegar as a substitute for optimal texture and flavor.
- You can replace sour cream with plain Greek yogurt if preferred.
- Mix the batter lightly to avoid developing gluten; small lumps are acceptable.
- The lemon glaze consistency can be adjusted by adding lemon juice gradually.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
You'll Also Love
