Are you dreaming of a moist, tender cake bursting with bright lemon flavor? Look no further! This Lemon Cake with Buttermilk recipe is the perfect answer for those craving a delicious, homemade treat. It's surprisingly easy to make, even for beginner bakers, and the result is a truly delightful cake that's perfect for any occasion – from a casual weeknight dessert to a celebratory gathering. Get ready to be amazed by how simple it is to create this amazing, healthy and delicious dish!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
Getting Started: Preparing the Oven and Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This simple step ensures your cake will come out easily and beautifully. Having all your ingredients measured and ready before you begin will make the baking process much smoother.
Making the Cake Batter: A Step-by-Step Guide
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry ingredient mixture is the foundation of our delicious cake.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but can be achieved with a hand mixer or even vigorous whisking.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, whisk together the buttermilk and lemon juice. This simple step helps activate the baking soda for a light and airy texture.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
Stir in the lemon zest. The bright lemon zest adds a wonderful aromatic and flavor boost to the cake.
Baking the Cake: Achieving Perfect Golden Brown
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cakes as oven temperatures can vary.
Making the Lemon Glaze: The Finishing Touch
While the cakes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to achieve the desired consistency.
Assembling and Serving: The Final Step
Once the cakes have completely cooled, frost the top of one layer with the lemon glaze. Carefully place the second cake layer on top and frost the entire cake with the remaining glaze.
Tips and Variations:
- For a richer flavor: Use Greek yogurt instead of buttermilk.
- Add some crunch: Fold in 1/2 cup chopped nuts or dried cranberries into the batter.
- Make it a layer cake: Use three 8-inch pans for a taller cake.
- Lemon Poppy Seed variation: Add 1/4 cup poppy seeds to the batter.
Nutritional Information (per serving, approximate):
Calories: 350-400 Fat: 18-20g Carbohydrates: 45-50g Protein: 4-5g
This Lemon Cake with Buttermilk recipe is a perfect example of easy recipes and quick dinner ideas that still result in delicious dishes. Enjoy this simple yet impressive cake! It’s sure to become a favorite in your recipe collection. Making homemade cooking fun and easy is what we are all about!