Servings
Font
Back
4.4 from 444 votes

Lemon Buttermilk Cake with Lemon Glaze

🍋🥛🍰 An easy buttermilk cake with big lemon flavor! Soft, fluffy, and foolproof if you like puckering up!

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
1 hr
Total Time
1 hr 45 mins
Servings: 9 servings
Calories: 297 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
For the Cake:
  1. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
  2. Whisk in zemon zest; set aside.
  3. In a separate small bowl, whisk together the egg, buttermilk*, sour cream, lemon juice, oil, and lemon extract.
  4. 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.
  5. 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.
  6. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
For the Glaze:
  1. 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.
  2. 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.
  3. 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

  • *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

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

% 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.