Buttermilk Lemon Cake
This buttermilk lemon cake is a moist bundt cake with fresh lemon zest and a tender, buttery crumb. It’s simple, bright, and perfect with powdered sugar or a lemon glaze.
Nothing says spring or summer to me quite like a fresh lemon recipe for dessert, and this is the cake I keep coming back to. The buttermilk and butter give it a tender, close crumb, richer than my classic Tablespoon lemon cake but not heavy.
Bake it in a small bundt pan and it comes out looking like you fussed over it, even though all it really needs is a dusting of powdered sugar. If you love the soft pound cake-style crumb of an Italian lemon bundt cake, this one has that same simple, classic feel.
A few notes about this lemon buttermilk cake recipe
I like using cake flour here because it keeps the crumb soft, while buttermilk adds tenderness and a subtle tang. While I usually bake this in a small bundt pan because it gives the cake such a pretty shape, an 8-inch round cake pan works too.
Ingredient Notes
- Cake flour: I prefer cake or pastry flour for this recipe because it gives the cake a softer, more delicate crumb than all-purpose flour.
- Baking powder, baking soda and salt: The combination helps the cake rise while balancing the flavor.
- Butter: Use softened unsalted butter so it creams smoothly with the sugar. This is what gives the cake its rich, tender texture. I used homemade butter, but your favorite brand works, too.
- Granulated sugar: Adds sweetness and helps create a light, creamy base when beaten with the butter.
- Eggs: Room temperature eggs mix more evenly into the batter.
- Buttermilk: Adds moisture, tenderness and a subtle tang that works so well with lemon.
- Lemon zest: Fresh lemon zest gives the cake its best citrus flavor without adding extra liquid.
- Vanilla or lemon extract: Vanilla gives the cake a softer flavor, while lemon extract makes the lemon taste a little stronger.
How to Make Buttermilk Lemon Cake
Start by sifting the cake flour, salt, baking soda and baking powder into a bowl. It is a small step, but it helps keep the batter smooth and evenly mixed.
In a large bowl, beat the softened butter and sugar until light and creamy. This is the step I would not rush, since it gives the cake a softer crumb. Add the extract, lemon zest and eggs one at a time, mixing well between each addition.
Add the dry ingredients alternately with the buttermilk, mixing just until combined. The batter will be thick, so spoon it into the prepared bundt pan and smooth the top.
Place the cake in the pre-heated oven, then immediately lower the temperature. It’s a little different, but this gives the cake a gentle bake after that first burst of heat.
Bake until set, then cool in the pan before turning it out and dusting with powdered sugar.
recipe tips
- Make your own cake flour. For each cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift well before using.
- Use a quick buttermilk substitute. Add 1 tablespoon lemon juice or white vinegar to a scant cup of milk and let it sit for 5 to 10 minutes. Real buttermilk gives the best texture, but this works in a pinch.
- Start with room temperature ingredients. Cold eggs or buttermilk can make the creamed butter seize, so set them out ahead for a smoother batter.
- Finish with a lemon glaze. Powdered sugar keeps it simple, but a quick lemon glaze adds more citrus flavor. Whisk powdered sugar with a little lemon juice until pourable.
- Add blueberries for summer. Fold a handful into the batter for a lemon blueberry buttermilk cake. Lemon and blueberries are a classic pairing, just like in my blueberry baked donuts.
This Buttermilk Lemon Cake is soft, moist, and bursting with bright citrus flavor in every bite. The combination of tangy buttermilk and fresh lemon creates a tender crumb that’s perfect for any occasion, from afternoon coffee breaks to special celebrations. Simple, refreshing, and delicious, it’s a cake you’ll find yourself making again and again.
Buttermilk Lemon Cake
Ingredients
- 1¾ cups cake / pastry flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup granulated sugar
- ¾ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup buttermilk (room temperature)
- 1 teaspoon vanilla or lemon extract
- 1 tablespoon lemon zest
Instructions
- Pre-heat oven to 350F/180C. Spray or grease and flour a small 7½ inch/19cm bundt pan or 8 inch / 20cm round cake pan.
- Sift the flour, salt, baking soda and baking powder.
- In a large bowl or stand mixer bowl beat the sugar and butter for 8-10 minutes until light and creamy, add the vanilla, zest and eggs one at a time beating between each addition. Add the flour alternately with the buttermilk, beat until combined one minute. It will be thick. Transfer the batter to the prepared pan. Place in the oven and reduce the temperature to 325F/165C and bake for approximately 40-50 minutes. Let cool in the pan on a wire rack. Remove to a clean plate, dust with powdered sugar before serving. Enjoy!
Notes
Nutrition
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