This Lemon Buttermilk Cake is the perfect balance of tangy, sweet, and irresistibly moist. The creamy buttermilk keeps the crumb tender while fresh lemon zest and juice infuse every bite with bright citrus flavor. It’s simple enough for afternoon tea yet elegant enough for special occasions. A light glaze drizzled on top adds the perfect finishing touch, making it a sunshine-filled treat in cake form.
Ingredients:
-
2 cups all-purpose flour
-
1 ½ tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
½ cup unsalted butter, softened
-
1 ½ cups granulated sugar
-
2 large eggs
-
1 tbsp lemon zest (about 2 lemons)
-
¼ cup fresh lemon juice
-
1 tsp vanilla extract
-
1 cup buttermilk
For the Lemon Glaze:
-
1 cup powdered sugar
-
2–3 tbsp fresh lemon juice
Instructions:
-
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
-
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream butter and sugar until light and fluffy.
-
Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
-
Add dry ingredients alternately with buttermilk, starting and ending with the flour mixture. Mix until just combined—do not overmix.
-
Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in pan for 10 minutes, then transfer to a wire rack.
-
For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
If you want, I can also give you a double-lemon version of this recipe with extra zest and a syrup soak for even more citrus punch.
