This Lemon Buttermilk Cake is a delightful and moist dessert bursting with fresh lemon flavor. Topped with a tangy lemon glaze, it’s perfect for any occasion and pairs wonderfully with a cup of tea or coffee.
Ingredients:
For the Cake:
- 1 cup (230g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 1/4 cup (60ml) fresh lemon juice
- Zest of 2 lemons
- 2 1/2 cups (320g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) buttermilk
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp fresh lemon juice
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch (23×33 cm) baking pan.
- Prepare the Cake Batter:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the lemon juice and lemon zest.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Begin and end with the dry ingredients, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and slightly runny.
- Glaze the Cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to soak into the cake and drip down the sides.
- Serve:
- Slice and serve the cake. It pairs beautifully with a cup of tea or coffee.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Garnish with fresh lemon slices or zest for a decorative touch.
Cooking Tips:
- Ensure the butter is properly softened for easier creaming with the sugar.
- For extra lemon flavor, increase the amount of lemon zest used in the recipe.
Nutritional Benefits:
- Lemons: Rich in vitamin C and antioxidants.
- Buttermilk: Adds a slight tang and helps keep the cake moist.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Dairy-Free Option: Substitute butter and buttermilk with dairy-free alternatives.
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in the refrigerator for up to a week. Bring to room temperature before serving.
Why You’ll Love This Recipe:
- Moist and Flavorful: The buttermilk and fresh lemon juice create a moist, flavorful cake.
- Easy to Make: Simple ingredients and straightforward steps make this recipe easy to follow.
- Perfect for Any Occasion: This versatile cake is great for everyday enjoyment or special occasions.
Conclusion:
This Lemon Buttermilk Cake with Lemon Glaze is a delightful dessert that will brighten any day. Its moist texture and vibrant lemon flavor make it a favorite for both casual and special gatherings. Enjoy a slice with your favorite beverage and savor the refreshing taste. Bon appétit!