How To Make The Best Lemon Buttermilk Cake
This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! The recipe is for 10 servings. A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!
This moist lemon cake recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor.
INGREDIENTS FOR THE CAKE:
- 180 g all-purpose flour
- 1 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 115 g unsalted butter, room temperature
- 180 g granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract (or more depending on the brand you use)
- 2 Tbsp lemon juice
- 120 ml buttermilk. If you don't have buttermilk you can make your own by combining 1/2 cup of milk with 1/2 Tbsp lemon juice or white vinegar. Let the mixture sit for a few minutes until it starts to curdle
FOR THE LEMON SYRUP (OPTIONAL):
- 1/4 cup lemon juice, about 1 lemon
- 3 tbsp powdered sugar
Preheat oven to 170°C. Grease a 9x5-inch (or 8x4-inch) loaf pan.
In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy. Scrape the sides of the bowl as needed. You can also use a handmixer if you do not have a standmixer.
With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
Scrape the batter into the prepared loaf pan and bake for 40-50 minutes until the cake is golden brown and a toothpick/cake tester comes out mostly clean with only a couple moist crumbs. Baking times vary depending on your pan and oven, so keep an eye on yours.
Let the cake cool for about 10-15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely before serving.