Lemon Buttermilk Cake with Lemon Glaze

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:

1. 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.
2. 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.
3. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
4. 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.
5. 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:

1. Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and optional salt.
3. Whisk in the lemon zest; set aside.
4. In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
5. 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.
6. 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.
7. Place the pan on a wire rack and allow the cake to cool while you prepare the glaze.

For the Glaze:

1. 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.
2. 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.
3. 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!