Best Lemony Buttermilk Cake with Glaze
Best Lemony Buttermilk Cake with Glaze
Lemony Buttermilk Cake is baked with lemon zest and topped with a delicious lemon glaze. The perfect sweetness is refreshing!
This cake has the perfect lemon flavor. For more lemon essentials, try Easy Lemon Bars, Lemon Crinkle Cookies, and Lemon Lasagna.
summer flavor
With summer here, all I want is lemon. I love all the flavors of summer! This Lemony Buttermilk Cake is so bright and refreshing.
I love that it has the perfect lemon flavor. It’s not too sour, but just enough acidity to give you a nice lemony flavor. I could have eaten the batter by myself!
Bake this cake in a larger pan for perfectly sized cubes and trust me, you’ll want a healthy helping! It’s super light and lemony and goes away in no time.
This is definitely a great summer treat, perfect for your next family gathering. đ I hope you like it!
How to Make Lemony Buttermilk Cake
dry ingredients. In a medium bowl, combine flour, baking powder, baking soda and salt and set aside.
wet ingredients. In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla and set aside. With a stand mixer, beat sugar and lemon zest until smooth. Transfer Πcup sugar mixture to a small bowl, cover and set aside.
combine. Add the butter to the remaining sugar in the mixer and beat until light and fluffy. Beat in eggs and yolks one at a time. On low speed, add flour mixture in 3 additions alternating with buttermilk mixture in 2 additions. Beat until smooth.
bake. Pour the batter into a greased and floured 10Ă15 pan and smooth the top with a spatula. Bake at 325 degrees for 25-35 minutes, or until golden brown. Transfer to a wire rack and cool for 10 minutes.
glaze. For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Spread lightly over warm cake, then spread reserved sugar mixture evenly over top. Heat or cool for at least 2 hours.
Ingredient Tips
- If you don’t have a 10Ă15 pan, place the lemon cake on 9Ă13 pan Extend another 5-10 minutes, just make sure to put it under the watch and check with a toothpick.
- Egg yolks need to be at room temperature, Because they perform better in the mix and thus provide more volume.
- If you don’t have “cake flour”, you can make your own all-purpose flour and cornstarch. Add 2 tablespoons cornstarch to a 1-cup measuring cup. Fill the rest of it with all-purpose flour. Then put the ingredients in a small bowl and whisk them together thoroughly.
- if you do not have cheese You can easily make your own.
- enthusiasm It is made by grating the rind of a piece of citrus, in this case a lemon. You can buy a citrus zest, but the small side of a cheese grater will work too.
store leftovers
cover and shop 5-7 days. In the past, if there wasn’t enough glaze, the cake would dry out, or if there was too much glaze, the cake would get too wet and fall apart.
you can also freeze Lemon Cake. Wrap in plastic wrap and then in foil. Store up to 3 months. Thaw before eating.
For more cakes, try:
Course dessert
American food
Prep time 5 minutes
Cook Time 25 minutes
Total time 30 minutes
Serving Size 15
Calories 370 kcal
by Lil’ Luna
cake
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk room temperature
- 3 tablespoons grated zest
- 1/4 cup lemon juice (3 lemons)
- 1 teaspoon vanilla
- 1 3/4 cups sugar
- 1 1/2 sticks butter softened
- 3 large eggs
- 1 egg yolk room temperature
glaze
- 3 cups powdered sugar
- 3 tablespoons lemon juice
- 2 tablespoons milk
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In a medium bowl, combine flour, baking powder, baking soda and salt and set aside.
-
In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla and set aside.
-
With a stand mixer, beat sugar and lemon zest until smooth. Transfer Πcup sugar mixture to a small bowl, cover and set aside.
-
Add the butter to the remaining sugar in the mixer and beat until light and fluffy. Beat in eggs and yolks one at a time. On low speed, add flour mixture in 3 additions alternating with buttermilk mixture in 2 additions. Beat until smooth.
-
Pour the batter into a greased and floured 10Ă15 pan and smooth the top with a spatula. Bake at 325 degrees for 25-35 minutes, or until golden brown. Transfer to a wire rack and cool for 10 minutes.
-
For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Spread lightly over warm cake, then spread reserved sugar mixture evenly over top. Heat or cool for at least 2 hours.