Buttermilk Lemon Cake – a delicious recipe with Butter, Sugar, Eggs, All-purpose, u00bc, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350.
2
Cream butter and 1 1/2 cups sugar; beat in eggs.
3
Sift the dry ingredients and add to sugar/butter mixture, alternating with the buttermilk.
4
** If you don't have some handy, you can make your own buttermilk with 3/4 cup milk and 1 scant tablespoon of vinegar. Let sit 15 minutes before using**
5
Grate the rind from the lemon into the batter mixture and add nuts if using, and stir. Pour batter into greased and floured Bundt cake or loaf pan.
6
Bake about 1 hour; check after 45 minutes to see if done. Cool 15 minutes while you mix the remaining 1/2 cup sugar with the juice from the lemon. Invert the cake on a plate and drizzle it with lemon syrup.
1294
kcal
Calories
77
g
Fat
142
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups Unsalted Butter, 2 cups Sugar, Divided, 3 whole Eggs, 2-1/4 cups All-purpose Flour, and more.
Yes, Buttermilk Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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