Maida Heatter'S Lemon Buttermilk Cake Recipe

Name: Maida Heatter'S Lemon Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fine, dry bread crumbs, for dusting pan; Finely grated rind of 3 large lemons (juice will be used below for Glaze); 3 tablespoons lemon juice; 2 2/3 cups (354 grams) all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 pound (226 grams) unsalted butter, at room temperature, plus more for greasing pan; 2 cups (400 grams) granulated sugar; 3 large eggs; 1 cup buttermilk; Glaze; 1/2 cup fresh lemon juice; 1/3 cup granulated sugar

Servings: persons

Fine, dry bread crumbs, for dusting pan
Finely grated rind of 3 large lemons (juice will be used below for Glaze)
3 tablespoons lemon juice
2 2/3 cups (354 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (226 grams) unsalted butter, at room temperature, plus more for greasing pan
2 cups (400 grams) granulated sugar
3 large eggs
1 cup buttermilk
Glaze
1/2 cup fresh lemon juice
1/3 cup granulated sugar

1
Adjust a rack one-third up from the bottom of the oven and preheat oven to 350u00b0F. You will need a tube pan with a 10-cup capacity (that is generally 9 inches in diameter); it can be a pan with a design or a 9 x 3 1/2-inch tube pan without a design. If you use a pan with a design, butter it (even if it is nonstick) and then dust it all over with fine, dry bread crumbs. If you use the plain 9 x 3 1/2-inch tube pan, butter it, line the bottom with parchment paper cut to fit, butter the paper, and dust all over with crumbs. With either pan, tap to shake out excess crumbs over a piece of paper. Set aside.
2
Place the lemon rind and juice in a small cup and set aside.
3
Sift together the flour, baking soda, and salt, and set aside.
4
In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and beat until well mixed. Add the eggs one at a time, beating well after each addition. On low speed, add the sifted dry ingredients in three additions and the buttermilk in two, beginning and ending with the dry. Scrape the bowl with a rubber spatula, and beat only until smooth after each addition.
5
Remove from the mixer and stir in the lemon rind and juice.
6
Turn into the prepared pan and smooth the top. Bake for 1 hour to 1 hour and 15 minutes or until a cake tester gently inserted into the middle comes out clean and dry. The cake will be deeply golden brown and will have begun to pull away from the sides of the pan.
7
While the cake is baking, make the glaze: Mix the juice and sugar and let stand, stirring occasionally.
8
Remove the cake from the oven and let it stand in the pan for 5 minutes. Then cover it with a rack and very carefully turn over the pan and the rack and place it over a large piece of foil. Remove the pan. If you have used a paper lining, peel it off now.
9
With a pastry brush, brush the glaze over the top, sides and tube of the hot cake.
10
Let stand until completely cool.

1675

kcal

Calories

100

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Fine, dry bread crumbs, for dusting pan, Finely grated rind of 3 large lemons (juice will be used below for Glaze), 3 tablespoons lemon juice, 2 2/3 cups (354 grams) all-purpose flour, and more.

Yes, Maida Heatter'S 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.

That's it — enjoy your meal!

Maida Heatter'S Lemon Buttermilk Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions