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–+ servings

Lemon Buttermilk Cake

Dianne Rossmando
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!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 15

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.
Keyword Buttermilk, Cake, Lemon
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