If you love lemons, and lots of them, then this bright and tangy lemon cake from Melissa’s Southern Style Kitchen is just the recipe for you. It is so good that it has become my go-to recipe whenever I have an abundance of lemons on hand.
I love this cake because it is so moist. It also contains buttermilk which has become my preferred dairy product for baking. And because it contains a generous amount of both lemon juice and lemon zest, you are rewarded with a mouthful of lemon flavor with every bite. And by all means don’t skip the lemony glaze; it is the finishing touch for this already delicious cake.
LEMON BURST BUTTERMILK CAKE
For the cake:
3 cup all purpose flour
1 tsp baking powder
1 tsp salt
½ tsp baking soda
1 cup butter, softened
2 cup granulated sugar
2 tsp pure vanilla extract
4 large eggs
4 large lemons, juiced and zested
¾ cup buttermilk
For the glaze:
1½ cup powdered sugar
1 Tbsp heavy cream
1 Tbsp lemon zest from lemons
2 Tbsp lemon juice from lemons
- Preheat the oven to 350°F. Coat 2- 8 x 4½ x 5-inch metal loaf pans with non-stick cooking spray. Set aside.
- In a medium sized bowl, sift together the all-purpose flour, baking powder, salt and baking soda.
- Using a hand mixer and a large mixing bowl, cream together the butter, granulated sugar, and vanilla.
- Beat until creamy then add the eggs one at a time, beating well after each addition.
- Reserve 1½ tablespoons of the lemon zest for the glaze then add the rest to the creamed butter and eggs.
- Mix together ¼ cup fresh lemon juice with ¾ cup buttermilk.
- Add to the mixing bowl alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
- Divide the batter between the 2 loaf pans, tapping the pans to release air bubbles.
- Bake for 35-40 minutes until a toothpick inserted into the center shows moist crumbs.
- Cool in the pan then remove to a cooling rack to cool completely.
- To make the glaze, mix together the powdered sugar, heavy cream, lemon zest and lemon juice until drizzling consistency. If needed add additional cream 1 tsp at a time to thin.
- Drizzle the loafs with glaze, slice and serve.
Yields 24 slices