Buttermilk Lemon Cake

Lemon cake on a cake stand with a slice on a white plate.

No ratings yet

This Buttermilk Lemon Cake is soft, moist, and bursting with fresh lemon flavor. An easy homemade cake with a tender crumb that's perfect for dessert, brunch, or afternoon coffee.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 373kcal

Author: Rosemary Molloy

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

US Customary - Metric

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

For this recipe I used my homemade butter and buttermilk. So good! The cake is moist and a bit dense like a pound cake but softer. You could also drizzle the cake with a simple lemon glaze.

Store the cooled buttermilk lemon cake covered at room temperature for 2 to 3 days. To keep it longer, wrap it well and refrigerate for up to 5 days.

Freeze: Wrap the cooled cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months, then thaw at room temperature before serving.

Nutrition