Lemon Buttermilk Cake with Lemon Glaze

Lemon Buttermilk Cake with Lemon Glaze is the perfect balance of tangy citrus and tender, moist crumb that will brighten up any dessert table. This cake combines the zesty punch of fresh lemon zest and juice with the richness of buttermilk and sour cream, creating a luscious texture that melts in your mouth. Topped with a sweet and tart lemon glaze, it’s a delightful treat that’s both simple to make and impressive to serve. Whether you’re baking for a special occasion or craving a fresh, homemade cake, this recipe is your go-to for a burst of sunshine in every bite.

What You’ll Love About This Recipe

• Bright, fresh lemon flavor: The lemon zest and juice shine through in both the cake and the glaze, giving it a vibrant taste.
• Moist and tender crumb: Thanks to buttermilk and sour cream, this cake stays soft and delicious for days.
• Simple ingredients: No fancy or hard-to-find items, just pantry staples with a citrus twist.
• Versatile and easy: Perfect for afternoon tea, brunch, or a light dessert after dinner.
• Quick to prepare: A straightforward recipe that even beginner bakers can master.

What to Buy

• All-purpose flour: 1 ½ cups for the perfect cake structure.
• Granulated sugar: ¾ cup to sweeten the cake gently.
• Baking powder: 2 teaspoons to give the cake a nice lift.
• Salt: A pinch, optional and to taste, to enhance flavors.
• Lemon zest: 1 tablespoon for the cake plus 1 tablespoon for the glaze, adding fresh citrus aroma.
• Large egg: 1 to bind the ingredients together.
• Buttermilk: ½ cup to keep the cake moist and tender.
• Sour cream: 1 cup (lite is okay) or substitute with plain Greek yogurt for tang and richness.
• Lemon juice: ½ cup for that unmistakable lemon punch.
• Canola or vegetable oil: 3 tablespoons for moistness without overpowering flavor.
• Lemon extract: 2 teaspoons, or vanilla extract if preferred, to boost the lemon essence.
• Confectioners sugar: 2 cups to make the luscious lemon glaze.

Prep & Cook Tools

• Mixing bowls: One large bowl for dry ingredients and one for wet ingredients.
• Whisk or electric mixer: To blend ingredients smoothly.
• Measuring cups and spoons: For precise ingredient amounts.
• Loaf pan or cake pan: 8×4 inch loaf pan or similar size for baking.
• Microplane or zester: To get fresh lemon zest.
• Spatula: For folding and scraping the batter.
• Cooling rack: To cool the cake completely before glazing.
• Spoon or small whisk: For mixing the glaze.

Lemon Buttermilk Cake with Lemon Glaze: Step-by-Step Guide

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your loaf or cake pan and lightly dust it with flour or line it with parchment paper to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and a pinch of salt if using. Stir in 1 tablespoon of freshly grated lemon zest to infuse the dry mixture with citrus oil.

Step 3: Mix Wet Ingredients

In a separate bowl, beat 1 large egg until frothy. Add ½ cup buttermilk, 1 cup sour cream (or Greek yogurt), ½ cup fresh lemon juice, 3 tablespoons canola or vegetable oil, and 2 teaspoons lemon extract (or vanilla extract). Whisk everything until well combined and smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix to keep your cake tender.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ovens may vary, so start checking at 50 minutes.

Step 6: Cool Before Glazing

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a cooling rack to cool completely. This step is crucial to prevent the glaze from melting off.

Step 7: Prepare the Lemon Glaze

In a bowl, whisk together 2 cups confectioners sugar with ½ cup lemon juice, adjusting the amount until you reach a drizzleable consistency. Stir in 1 tablespoon lemon zest for extra zing.

Step 8: Glaze the Cake

Once the cake is completely cool, drizzle the lemon glaze generously over the top. Allow the glaze to set for at least 30 minutes before slicing and serving.

Fresh Takes Through the Year

• Spring: Add fresh raspberries or blueberries into the batter for a burst of color and flavor reminiscent of the season. For inspiration, check out Lemon Poppy Blueberry Zucchini Bread.
• Summer: Top the glaze with candied lemon slices or fresh mint leaves for a refreshing twist.
• Fall: Incorporate a teaspoon of ground cardamom or cinnamon to add warm spice notes.
• Winter: Serve alongside spiced tea or drizzle with a honey-lavender glaze for cozy vibes.

Steer Clear of These

• Avoid overmixing the batter to keep the cake light and fluffy.
• Do not skip the cooling step before glazing to prevent melting and sliding glaze.
• Refrain from using lemon juice concentrate or artificial lemon flavoring; fresh ingredients make all the difference.
• Do not substitute heavy oils like olive oil which can overpower the delicate lemon flavor; stick to neutral oils like canola or vegetable.

Save for Later: Storage Tips

Store the Lemon Buttermilk Cake with Lemon Glaze in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it covered for up to a week. Before serving, bring the cake to room temperature for the best texture and flavor. You can also freeze the unfrosted cake tightly wrapped for up to 3 months; thaw overnight in the refrigerator and glaze just before serving.

Common Questions

Can I use plain yogurt instead of sour cream?

Yes! Plain Greek yogurt is a great substitute for sour cream in this recipe. It provides a similar tang and moisture, keeping the cake tender and flavorful.

What if I don’t have buttermilk on hand?

You can make a simple buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of milk. Let it sit for 5-10 minutes before using to achieve the right acidity.

How do I make sure the cake doesn’t dry out?

Using buttermilk and sour cream helps keep the cake moist. Also, avoid overbaking by checking the cake with a toothpick starting at 50 minutes. Once done, cool it properly and store it in an airtight container.

Can vanilla extract be used instead of lemon extract?

Absolutely! If you don’t have lemon extract, vanilla extract works well and adds a subtle sweetness that complements the lemon juice and zest beautifully.

Quick Weeknight Wins

• Try the Butter Pecan Pound Cake With Maple Glaze for a nutty, sweet alternative that’s just as quick to whip up.
• For a fruity and fresh twist, bake the Lemon Poppy Blueberry Zucchini Bread—perfect for breakfast or dessert.
• Want a crowd-pleaser with simple ingredients? The Better Than Anything Cake is a no-fail choice.

Next Steps

Once you’ve mastered this Lemon Buttermilk Cake with Lemon Glaze, experiment with layering it with whipped cream and fresh berries for an elegant dessert. You can also scale the recipe for cupcakes or mini cakes, perfect for gifting or parties. Don’t hesitate to explore different citrus combinations like lime or orange zest for new flavor profiles. Baking is all about creativity, so have fun and enjoy every bite of your homemade cake!

Lemon Buttermilk Cake with Lemon Glaze is a bright, comforting dessert that brings a slice of sunshine to any occasion. Its tender crumb and tangy glaze make it a timeless favorite that’s sure to become a staple in your baking repertoire. Whether you’re serving it up for friends or indulging in a quiet moment, this cake promises pure citrus bliss in every forkful.

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