Lemon Buttermilk Cake Recipe

Name: Lemon Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 ½ cups butter, softened; 2 cups sugar; 4 eggs; 1 cup buttermilk; 3 tablespoons lemon juice; 2 lemons, juice and rind; 1 cup sugar

Servings: persons

1
GLAZE: Combine rind and juice of two lemons and sugar in bowl.
2
Stir until sugar dissolves.
3
Let stand until cake is baked.
4
Preheat oven to 325F Grease and lightly flour 2 9x5-inch pans.
5
Set aside.
6
CAKE: Combine flour, baking powder, baking soda in bowl; mix lightly, set aside.
7
Cream together butter and sugar until fluffy.
8
Beat in eggs one at a time, beating well after each addition.
9
Lightly stir in flour mix alternately with buttermilk.
10
Stir in lemon juice.
11
Turn batter into pans.
12
Bake 55-65 minutes until pick inserted near center comes out clean.
13
Cool cake in pan for 10 minutes.
14
Puncture cake deeply with skewer in several place while slowly pouring glaze over it.
15
Cover cake on pans with plastic wrap nad cool completely.
16
Loosen edges with a thin spatula and turn cake out.
17
Refrigerate for easier slicing.
18
Can freeze up to 6 weeks.

2142

kcal

Calories

126

Fat

239

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ½ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 ½ cups butter, softened, and more.

Yes, Lemon Buttermilk 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.

Lemon Buttermilk Cake

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