Glazed Lemon Buttermilk Cake
Bright, tangy, and irresistibly moist, this Glazed Lemon Buttermilk Cake is a citrus lover's dream! Infused with the zesty aroma of fresh lemon and the subtle tang of buttermilk, this soft and tender loaf cake is perfectly balanced between sweet and tart. Topped with a luscious lemon glaze that sparkles as it cascades down the cake, every bite bursts with sunshine-filled flavor. Ideal for spring gatherings, brunches, or as an afternoon treat, this easy-to-make dessert comes together in just an hour. Whether you’re baking for guests or indulging solo, this lemon buttermilk cake promises a perfect slice of happiness!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 0.75 cups buttermilk
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoons whole milk (optional, for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the lemon zest and 3 tablespoons of lemon juice.
Reduce the mixer speed to low and add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it with aluminum foil during the last 10 minutes of baking.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of milk (if using) until smooth. Adjust the consistency by adding more lemon juice or powdered sugar, if needed.
Once the cake has fully cooled, drizzle the lemon glaze over the top, letting it run down the sides. Allow the glaze to set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 379.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 368 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
