Lemon Buttermilk Cake
Lemon Buttermilk Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 350°F.
Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes.
While the butter is beating, sift together the flour, baking soda, and salt, and set aside.
In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition.
In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter.
Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes.
Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
Remove the cake from the oven and let cool completely in the pan on a wire rack.
Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife.
Invert the pan and turn out the cake.
Place a wire rack in a baking pan and set the cake, right side up, on the rack.
In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth.
Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey).
Spoon the glaze evenly over the cake.
When the glaze has firmed, transfer the cake to a plate.
Slice and serve at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.