This lemon buttermilk cake is deliciously flavorful, but it’s also super moist! If you love a lemons, then this is a dessert for you!
Someone blessed us with a bag of lemons (Thank You!). I always get excited when I see a bag full of lemons. You know the saying, “when life gives you lemons, make lemonade”. But I say when life gives you lemons don’t just make lemonade, make some lemon cake. And don’t just stop there, turn all the possible desserts into lemon desserts!
I love, love, love, lemon desserts!! #lemonlover
As you can see, I already made lemon bar, lemon cupcakes, blueberry lemon yogurt loaf, and of course I made lemonade, but not just any lemonade, raspberry lemonade. And I’m still coming up with other lemon dessert ideas. Stay tuned!
Did you ever Google the benefits of lemons? My goodness, they’re an entire health pill! Of course they probably lose their health benefits in one of these cakes, but they definitely don’t lose their amazing flavor! Surprisingly I used to dislike lemon desserts, and I think it was mainly because of the artificial flavor that some of the desserts had (I think it was lemon extract or something). For this recipe I substituted the lemon extract with vanilla extract.
The lemon definitely pops in this cake since you have it both in the cake and in the icing. But it’s a fresh kind of taste. I almost can’t even describe it, but you can tell it’s a natural kind of lemon taste. I hope I make sense.
February has zoomed past us and now March is here! That means we’re 18 days away from the first day of Spring, it means daylight saving time begins and the days will be longer, and it means that we’re getting closer to warmer weather!! I love Spring and Summer the most. And I think this lemon buttermilk cake is the perfect dessert for a spring party or get together. Because of the buttermilk, the cake is super moist which makes is that much more delicious!
I hope you give this recipe a try. My family and I really loved it!
Lemon Buttermilk Cake
Recipe from here
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (vanilla extract may be substituted)
2 cups confectioners’ sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
- Whisk in zemon zest; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
- Glaze - In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
- Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
- Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.