Ridiculously Easy Lemon Buttermilk Cake
User Reviews
5
Ridiculously Easy Lemon Buttermilk Cake
Description
Ridiculously Easy Lemon Buttermilk Cake features a batter made by first blending sugar and fresh lemon zest to release citrus oils. Eggs, buttermilk, melted butter, oil, and vanilla join the dry ingredients including baking powder, baking soda, salt, and all-purpose flour. This combination ensures a moist texture and tender crumb with a delicate rise.
The cake is baked at a moderate temperature in an 8-inch round pan with parchment to help release. Once cooled, it is finished with either a fresh lemon glaze made from powdered sugar and lemon juice or a smooth lemon buttercream combining butter, powdered sugar, lemon juice, half and half, and vanilla. Both toppings add sweetness with bright lemon notes.
This cake offers a soft and slightly tangy dessert option that balances citrus flavors with creamy richness, ideal for casual gatherings or afternoon tea. The inclusion of both butter and oil provides moisture and tenderness, while the buttermilk contributes light acidity for a fine crumb.
The original notes recommend using metric measurements if preferred and refer to additional detailed tips in the source post to ensure baking success.
Ingredients
For the cake:
- ¾ cup granulated sugar
- lemon finely grated zest from 1 medium
- 1 large egg
- 1 cup buttermilk
- ¼ cup butter melted
- ¼ cup neutral flavored oil sunflower, safflower, grape seed, avocado, canola…
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cups all-purpose flour
For the lemon glaze:
- ½ cup powdered sugar
- 3 tablespoons lemon juice fresh
For the lemon buttercream:
- 6 tablespoons butter
- 2 cups powdered sugar maybe a bit more
- 2 tablespoons lemon juice fresh
- 1 tablespoon half and half or milk, maybe a bit more
- ½ vanilla extract teaspoon
Instructions
For the prep:
- Preheat the oven to 325˚F with a rack in the center of the oven. Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. Line the bottom of the pan with parchment paper. Set aside. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)
- Set a cooling rack over a piece of parchment paper and set it aside.
For the cake:
- In a medium-large bowl, combine the sugar and the lemon zest. With your fingers or a silicone spatula, rub the zest into the sugar until well melded. Take a sniff, you have released the amazing-smelling lemon oils from the zest! Add the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get a little lighter as you whisk.
- Add the buttermilk, melted butter, oil and vanilla and whisk until combined. Add baking powder, baking soda and salt. Whisk again until smooth and lump-free.
- Lastly add the flour and whisk just until smooth. The batter will be fairly thin.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula. Bake for 40-50 minutes or until golden and a toothpick inserted into the centre comes out clean. The best way to test doneness is with an instant thermometer. The cake is done when the temperature reads 200-210˚F.
- While the cake is baking, make the glaze (directions below).
- Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. The bottom of the cake will now become the top. Brush the cake all over with the lemon glaze. Use all of the glaze. some of it will drip onto the parchment paper but most of it will sink in. Cool completely before topping with the buttercream.
For the lemon glaze:
- Combine all of the glaze ingredients in a microwave-safe measuring cup or bowl and whisk vigorously to combine. If the glaze is still lumpy, place the cup (or bowl) in the microwave and heat on high power for 20-30 seconds. Whisk again until smooth. Set aside.
For the lemon buttercream:
- Place the butter in a large microwave-safe bowl. Cover with a paper towel and cook on high power for 30-45 seconds or until melted.
- Add the powdered sugar, lemon juice and half-and-half and whisk until smooth and creamy. You want a nice spreadable consistency - if the icing seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half and half (or milk), just a little splash at a time and whisk until smooth.
- Plop the icing onto the center of the cake and spread it to the edges, swirling it with a knife or the back of a teaspoon for a pretty presentation.
Notes
- Using fresh lemon zest rubbed into sugar helps release the essential oils, intensifying lemon flavor in the cake.
- Consider switching to metric measurements using the toggle provided above the instructions for precise baking.
- The recipe is adapted from Snacking Cakes by Yossi Arefi, offering a reliable formula for moist lemon cake.
- For best results, use an 8-inch round pan with sides at least 2 inches tall or a 9-inch pan if not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 244mg | 10% |
| Potassium | 66mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 38g | 76% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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