Lemon Buttermilk Cake
This rich buttermilk bundt cake is filled with lemony delight and is topped to perfection with a sweet, lemon icing to tie everything together. This is sure to be a hit with everyone!
Equipment
- Oven
- Bundt Pan
- Stand Mixer with Paddle Attachment
Ingredients
- 1 C Unsalted Butter
- 1 ¾ C Sugar
- 2 ⅔ C All-purpose Flour
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- 1 ¼ C Buttermilk
- 1 Tbsp Lemon Zest
- 5 Tbsp Lemon Juice
- 4 Large Eggs At Room Temperature
- ¾ C Confectioners' Sugar
Instructions
- Preheat the oven to 350°. Generously grease and flour a 9" bundt pan or 36 muffin tins.
- In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
- Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
- Pour the batter into the prepared bundt pan or fill each muffin cup ⅔ full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16-20 minutes.
- Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
- In a small bowl, combine confectioners' sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency. Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.
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