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Lemon Buttermilk Cake with Lemon Glaze

This Lemon Buttermilk Cake with Lemon Glaze is bursting with bright citrus flavor and tender, moist crumb—a perfect, easy-to-make dessert for any occasion!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Bright, Buttermilk, Easy, Glaze, Lemon, Moist, Quick
Servings: 8 servings

Ingredients

For the Cake

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt optional and to taste
  • 1 tablespoon lemon zest freshly grated
  • 1 large egg
  • 0.5 cup buttermilk
  • 1 cup sour cream (or plain Greek yogurt)
  • 0.5 cup lemon juice fresh
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons lemon extract (or vanilla extract)

For the Lemon Glaze

  • 2 cups confectioners sugar
  • 0.5 cup lemon juice
  • 1 tablespoon lemon zest

Instructions

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Measuring Cups and Spoons
  • Loaf pan or cake pan
  • Microplane or zester
  • Spatula
  • Cooling Rack
  • Spoon or small whisk

Notes

  • Use fresh lemon zest and juice for the best bright citrus flavor.
  • Avoid overmixing the batter to keep the cake tender and fluffy.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Substitute sour cream with plain Greek yogurt for a similar tang and moist texture.