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Lemon Buttermilk Cake

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Introduction

Discover the delightful Lemon Buttermilk Cake, a perfect blend of zesty citrus and rich butter flavors. This cake is not only a feast for your taste buds but also an embodiment of culinary simplicity.

Tips for this recipe

For the best texture, ensure ingredients like butter and eggs are at room temperature before mixing. Whipping buttermilk with lemon juice creates an emulsion that enhances the cake’s moisture.

Why you will love this recipe

The Lemon Buttermilk Cake stands out for its unpretentious yet bold flavors, a refreshing zest that elevates every bite. Its moist crumb and tender texture make it an irresistible dessert choice.

Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for greasing
  • 1 3/4 cups sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 tablespoon lemon zest
  • 5 tablespoons lemon juice
  • 4 large eggs, at room temperature

Advised equipments

To make this cake with finesse and ease: Electric Mixer, Stand Mixer with Paddle Attachment, Rubber Spatula, Silicone Baking Mat, Cooling Rack, Digital Kitchen Scale, Measuring Cups, Measuring Spoons, Loaf Pan (9×5 inches), Springform Pan (9×2-inch), Pastry Brush

History of the recipe

The Lemon Buttermilk Cake has roots in traditional American cooking, often found at country fairs and community baking events. It epitomizes classic home-baked desserts with a twist, appealing to those who appreciate both nostalgia and innovation.

Fun facts about this recipe

Did you know that the buttermilk in this cake acts as an acidulant? This not only balances flavors but also improves leavening, resulting in a lighter texture. Additionally, using room-temperature ingredients ensures they emulsify well with one another for the ultimate mouthfeel.

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Lemon Buttermilk Cake

Lemon Buttermilk Cake

amanda

Equipment

  • Electric Mixer

  • Stand Mixer with Paddle Attachment

  • Rubber Spatula

  • Silicone Baking Mat

  • Cooling Rack

  • Digital Kitchen Scale

  • Measuring Cups

  • Measuring Spoons

  • Loaf Pan (9x5 inches)

  • Springform Pan (9x2-inch)

  • Pastry Brush

Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature

  • 1 3/4 cups sugar

  • 2 2/3 cups all-purpose flour, plus more for dusting

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 1/4 cups buttermilk

  • 1 tablespoon lemon zest

  • 5 tablespoons lemon juice

  • 4 large eggs, at room temperature

Instructions

1

Instruction 1

Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
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