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A Buttermilk Cake With a Lemon Glaze for That Perfect Soft Crumb
Buttermilk Cake With a Lemon Glaze is a soft lemon cake with fresh zest, buttermilk and lemon icing. Perfect for afternoon tea, easy baking and homemade dessert ideas.
Additional Information
- Can this be frozen? Yes. The unglazed cake freezes very well. Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to 3 months for the best quality. Thaw it at room temperature, then glaze once completely thawed.
- How long can it be stored and how? Store the glazed cake in an airtight container at room temperature for 2 to 3 days. If your kitchen is particularly warm, refrigerate it instead and bring it closer to room temperature before serving for the best texture.
- Can I substitute the buttermilk? Yes. If you don’t have buttermilk, stir 2 1/4 tsp lemon juice or white vinegar into 3/4 cup milk and let it stand for about 5 minutes before using. It won’t be exactly the same, but it works in a pinch.
- Can I use bottled lemon juice? Fresh lemon juice is much better here, especially because the recipe also uses fresh lemon zest. Bottled juice can taste sharper and less fresh.
- Can I use regular sugar instead of castor sugar? Yes. Regular granulated sugar will work, although castor sugar dissolves more easily into the butter mixture and gives the cake a slightly finer texture.
- What if my glaze is too thick? Add a little more fresh cream or lemon juice, about 1 tsp at a time, until it reaches a thick but pourable consistency.
- What if my glaze is too thin? Whisk in a little more icing sugar until it thickens. It’s much easier to fix the glaze gradually than to start over.
- Can I make this in loaf tins? Yes, divide the batter between two standard loaf tins and begin checking around 35 minutes.
- Does the cake need to be completely cool before glazing? Yes. If it’s still warm, the glaze will melt and run off instead of sitting nicely on top.
- How lemony is it? The cake has lemon zest and fresh lemon juice, while the glaze adds another bright hit of lemon. For an even stronger lemon flavour, use finely grated zest and make sure you’re using fresh lemons.
Why You’ll Love and Enjoy This Buttermilk Cake With a Lemon Glaze
- Fresh lemon flavour: Lemon zest and juice give the cake a clear, bright flavour without making it overly sharp.
- Soft and tender: Buttermilk keeps the crumb moist and gives the cake a lovely texture.
- That glaze: The simple lemon glaze adds just the right amount of sweetness and makes the finished cake look extra tempting.
Buttermilk Cake With a Lemon Glaze
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Buttermilk Cake With a Lemon Glaze is soft, buttery and properly lemony, with just enough tang from the buttermilk to keep every bite balanced. The lemon glaze sinks into the cake in little spots and gives the top that fresh, sweet finish I really love.
Ingredients
Units
Scale
Cake
- 3 cups cake flour, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1.1 cup – 250 g butter, softened
- 2 cups castor sugar
- 4 large eggs, room temperature
- 2 tsp vanilla essence
- 1 tbsp finely grated lemon zest
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
Lemon Glaze
- 1 1/2 cups icing sugar
- 2 tbsp fresh lemon juice
- 1 tbsp fresh cream
- 1 tbsp finely grated lemon zest, for scattering over the glaze
Instructions
Cake
- Preheat the oven to 350⁰F (180⁰C). Grease a 10-12 cup Bundt pan well, making sure you get into all the grooves. If you’re using two standard loaf tins, grease both thoroughly.
- Sift 3 cups cake flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt into a bowl. Give it a quick stir and set aside.
- In a large mixing bowl, beat 250 g softened butter and 2 cups castor sugar with a mixer for about 2 minutes, until lighter and creamy.
- Add 4 large eggs, one at a time, beating well after each addition.
- Scrape down the sides of the bowl if needed. Beat in 2 tsp vanilla essence and 1 tbsp finely grated lemon zest.
- In a jug, stir together 3/4 cup buttermilk and 1/4 cup fresh lemon juice.
- Add the sifted 3 cups cake flour mixture to the butter mixture in three additions, alternating with the 3/4 cup buttermilk and 1/4 cup fresh lemon juice mixture.
- Start and finish with the dry ingredients. Mix just until everything is combined.
- Spoon the batter evenly into the prepared Bundt pan or divide it between the two loaf tins. Smooth the top gently.
- Bake at 350⁰F (180⁰C). A Bundt cake will usually take about 45 to 50 minutes, while two loaf cakes may take around 35 to 45 minutes. Start checking a little early because ovens and pan sizes vary.
- The cake is ready when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs attached. Let the cake cool in the pan for about 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Lemon Glaze
- In a small bowl, whisk together 1 1/2 cups icing sugar, 2 tbsp fresh lemon juice and 1 tbsp fresh cream until smooth. If the glaze is too thick to drizzle, add a little more cream, just a small amount at a time.
- Spoon or drizzle the lemon glaze over the cooled cake, letting it run naturally down the sides.
- Scatter 1 tbsp finely grated lemon zest over the top while the glaze is still wet.
Notes
Prepared, tried, and tested by Gail
Recipe Card powered by
The secret to a really tender lemon cake isn’t more lemon. It’s the buttermilk.
Buttermilk Cake With a Lemon Glaze delivers a soft, buttery crumb with fresh lemon flavour in every slice. Buttermilk keeps the cake tender, while the lemon glaze adds a bright, sweet finish that makes this an easy choice for afternoon tea, dessert or a weekend bake.
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Can I come over?? This looks amazing! I wouldn’t dare try the recipe. I’m horrible at baking
For sure, just let me know when.
You will be able to do it Latifat, just follow the recipe step by step. 🙂
This sounds delicious. I’ll save it on my cakes board on Pinterest!
Sure please add me. My Pinterest user name is Jpirozzolo and my email address is jpschweit@icloud.com. Thanks
Thanks, Invited you. This is fantastic
Archived ! I love lemon flavored cakes !
WOW – thank you so much – when you get time and make this one, please let me know what you think of it. This is a real beauty