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Lemon Buttermilk Cake with Lemon Glaze

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    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:

    1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C).
      • Grease and flour a 9×13 inch (23×33 cm) baking pan.
    2. 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.
    3. Combine Dry Ingredients:
      • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    4. 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.
    5. 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.
    6. Prepare the Lemon Glaze:
      • In a small bowl, whisk together the powdered sugar and lemon juice until smooth and slightly runny.
    7. 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.
    8. 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!

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