Why You’ll Love this Glazed Lemon Buttermilk Cake Recipe
If you’re looking for a delightful dessert that’s both invigorating and comforting, you’re going to love this Glazed Lemon Buttermilk Cake.
The bright, zesty flavor of lemon combined with the moistness of buttermilk creates a cake that’s simply irresistible.
I adore how the glaze adds a sweet finish, making each slice a burst of sunshine on your plate.
It’s perfect for gatherings or just a cozy night in.
Plus, it’s surprisingly easy to make, allowing me to impress friends and family without spending all day in the kitchen.
Trust me, once you try it, you’ll be hooked!
Ingredients of Glazed Lemon Buttermilk Cake
When it comes to baking a cake that feels like a warm hug on a plate, you can’t go wrong with this Glazed Lemon Buttermilk Cake. The ingredients come together to create a symphony of flavors, with the invigorating zing of lemon dancing beautifully with the rich, moist texture of buttermilk. Honestly, just gathering these ingredients can make your kitchen feel like a sunny little baking sanctuary.
So, let’s plunge into what you’ll need to whip up this delightful treat.
Ingredients:
- 3 tablespoons grated lemon rind (about 2 lemons)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- Cooking spray
- 1 1/2 cups granulated sugar, plus 2 tablespoons granulated sugar, divided
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2-1 teaspoon lemon extract
- 3 large eggs
- 1 cup low-fat buttermilk
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon low-fat buttermilk
- 1 teaspoon grated lemon rind
Now, let’s talk about some of these ingredients. If you’re like me and have a habit of overestimating how many lemons you need, you might end up with a kitchen that resembles a lemon orchard.
But fear not—those extra lemons can always be used for a revitalizing lemonade or zesting into your morning tea. And don’t skimp on the fresh lemon juice or zest; they’re the stars of this show, bringing that bright, tangy flavor that makes your taste buds do a little happy dance.
Also, if you don’t have buttermilk on hand, you can easily make your own by mixing regular milk with a splash of vinegar or lemon juice—just let it sit for a few minutes, and voilà! You’re ready to bake.
How to Make Glazed Lemon Buttermilk Cake
Making the Glazed Lemon Buttermilk Cake is an adventure in itself, and believe me, it’s worth every second. Start by preheating your oven to 350°F. This is the point where the magic begins. While the oven warms up, grab 3 tablespoons of grated lemon rind and 3 tablespoons of fresh lemon juice from about one lemon—this tangy duo will be the cake’s flavor foundation. Mix these in a small bowl and set them aside, letting those zesty aromas fill your kitchen like a mini citrus explosion.
Next, it’s time to prepare your Bundt pan. Spray it generously with cooking spray and dust it with 2 tablespoons of granulated sugar. This little step not only helps the cake release effortlessly after baking but also adds a delightful sweetness to the crust.
Now, in a large bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Give it a good stir with a whisk to guarantee everything is evenly mixed.
Now let’s get to the good part—mixing the batter. In another large bowl, beat 1/2 cup of softened butter with a mixer at medium speed until it’s light and fluffy. Gradually add in 1 1/2 cups of granulated sugar, followed by that zesty rind and juice mixture, and 1/2-1 teaspoon of lemon extract. Each addition should be blended until it’s well combined.
Then, crack in 3 large eggs, one at a time, mixing well after each. It’s almost like giving the cake a little pep talk; it needs that encouragement to rise beautifully.
Now, alternate adding your flour mixture and 1 cup of low-fat buttermilk, starting and ending with the flour. This helps maintain that moist texture we all crave. Once you’ve got a smooth batter, pour it into your prepared pan and slide it into the oven. Bake for about 45 minutes, or until a wooden pick comes out clean.
When the cake is done, let it sit in the pan for 10 minutes before transferring it to a wire rack to cool completely. As it cools, you can whip up the glaze by mixing 1 cup of powdered sugar, 1 1/2 tablespoons of lemon juice, and 1 tablespoon of low-fat buttermilk until smooth.
Drizzle this sweet, tangy goodness over your warm cake, and if you’re feeling fancy, sprinkle some grated lemon rind on top once the glaze sets. There you have it—a cake that’s not only delicious but also brings a bit of sunshine to your day. What’s not to love?
Glazed Lemon Buttermilk Cake Substitutions & Variations
While the Glazed Lemon Buttermilk Cake is a delightful treat as is, experimenting with substitutions and variations can elevate it to new heights.
For a healthier twist, try using Greek yogurt in place of buttermilk. If you want a richer flavor, consider adding poppy seeds or almond extract.
You can also swap in whole wheat flour for a nuttier taste. For a seasonal twist, incorporate berries or orange zest.
Don’t forget to adjust the sugar if you add fruit! Each variation brings a unique flavor profile, so feel free to get creative and make this cake your own!
What to Serve with Glazed Lemon Buttermilk Cake
Experimenting with variations of Glazed Lemon Buttermilk Cake can be a fun way to personalize your dessert, but pairing it with the right accompaniments can elevate the entire experience.
I love serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the cake’s bright flavors. Fresh berries, like strawberries or blueberries, add a delightful contrast and enhance the presentation.
For a more sophisticated touch, a light lemon sorbet can cleanse the palate beautifully. Don’t forget a cup of herbal tea or coffee to round out your dessert experience!
Additional Tips & Notes
There’s nothing quite like a perfectly baked Glazed Lemon Buttermilk Cake, but a few extra tips can make your experience even better.
First, make sure your ingredients are at room temperature for a smoother batter. When grating lemon rind, avoid the bitter white pith for a brighter flavor. If you want an extra zing, add more lemon extract to the batter.
Always test the cake with a toothpick; it should come out clean. Finally, let the glaze cool slightly before drizzling to avoid it soaking in too much.
Enjoy your baking adventure, and share a slice with someone special!