This Lemon Buttermilk Cake with Lemon Glaze is a light, moist, and refreshing dessert that perfectly balances the tangy flavor of lemons with a sweet, zesty glaze. Ideal for spring and summer gatherings, this cake is easy to prepare and sure to impress. The combination of buttermilk and sour cream gives the cake a tender crumb, while the lemon zest and juice infuse it with bright, citrusy notes. Topped with a luscious lemon glaze, this cake is a delightful treat for any occasion.

Tips:
- Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest. The fresh citrus will give the cake and glaze a vibrant and natural lemon flavor.
- Room Temperature Ingredients: Make sure your egg, buttermilk, and sour cream are at room temperature before mixing. This helps to create a smooth batter and ensures even baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Check for Doneness: Use a toothpick to check if the cake is done. It should come out clean or with a few moist crumbs, but not wet batter.
- Adjust Glaze Consistency: If your glaze is too thick, add a little more lemon juice. If it’s too thin, add more confectioners’ sugar. The glaze should be pourable but not runny.
Ingredients:
Cake:
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- Pinch of salt (optional)
- 1 tablespoon lemon zest
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream (lite is okay, or use plain Greek yogurt)
- ¼ cup lemon juice
- 3 tablespoons canola or vegetable oil
- 2 teaspoons lemon extract (vanilla extract may be substituted)
Glaze:
- 2 cups confectioners’ sugar
- ⅓ cup lemon juice (or as necessary for consistency)
- 1 tablespoon lemon zest (or to taste)
Instructions:
For the Cake:
- Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and optional salt.
- Whisk in the lemon zest; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
- Add the wet mixture to the dry mixture, mixing lightly with a spoon or folding with a spatula until just combined. Do not overmix; small lumps are okay.
- Pour the batter into the prepared pan and bake for about 28 to 31 minutes, or until the center is set and not jiggly. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Place the pan on a wire rack and allow the cake to cool while you prepare the glaze.
For the Glaze:
- In a medium bowl, combine the confectioners’ sugar and ⅓ cup of lemon juice. Whisk until smooth. If needed, adjust the consistency by adding more lemon juice or confectioners’ sugar.
- Pour the glaze evenly over the cake, smoothing it lightly with a spatula if necessary. The glaze will likely slide into place on its own.
- Allow the cake to cool in the pan uncovered for at least 1 hour (or overnight covered with foil) before slicing and serving to allow the glaze to set.
Storage:
- The cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 4 months. Enjoy!
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