Lemon Burst Buttermilk Cake

The bright flavor of  lemon in this sweet and tangy Lemon Burst Buttermilk Cake is a flavor combination that's universal.  It's one of those desserts that will brighten the dreariest of days ideal served just as it is for brunch with a cup of coffee or hot tea, or served as a simple dessert with berries and cream.

Easy Lemon Burst Buttermilk Cake Recipe

Cakes made from scratch are the best kind of cakes. While I do occasionally develop recipes using a cake mix and have several recipes here on my website that begin with a mix, when time allows I prefer baking from scratch. I find it a challenge that's both satisfying and fun to take everyday ingredients and flavors then mix them together to create something special.  Especially, when the end result is as sweet as this lemon butter bundt cream glazed cake.

How to Make the Best Lemon Burst Buttermilk Cake

A loaf cake is ideal for those occasions that may be a bit more informal or for when a smaller portion dessert is all that's needed.  For brunch, tea or dessert this lemon cake will satisfy your sweet spot.

• Ingredients you'll need to make homemade Lemon Burst Buttermilk Cake: All purpose flour, baking powder, baking soda, salt, butter, granulated sugar, large eggs, buttermilk, vanilla extract, lemon juice and lemon zest.
• For the lemon glaze you'll need powdered sugar, heavy cream, lemon juice and lemon zest.
• Kitchen gadgets you'll need: A stand mixer or a hand mixer, large mixing bowl, measuring cups and spoons, a citrus zester and lemon juicer, two 8 x 4 x 3 inch loaf pans and a whisk.
• I'm a skilled baker and 99% of the time I sift together the dry ingredients using a whisk. Trust me, it works like a charm.
• When making any baked goods that require flour, always spoon the flour into the measuring cup and level. If you plant the whole measuring cup into the flour, it can become compacted and will result in dry cakes and cookies.
• This lemon cake can  be made in advance and frozen until serving. When doing so, thaw in the refrigerator overnight and glaze just before slicing.
• Store Lemon Buttermilk Cake in an airtight container chilled in the refrigerator for up to 5 days.

More Lemon Dessert Recipes to Make

While we often think of lemon as a warm weather dessert, it's far too delicious to limit to one time of year. Other Southern style lemon goodies you may like to try:

• Scratch made Lemon Sour Cream Pound Cake.
• Easy Lemon Curd can be served as a filling for cupcakes, with pound cake and fresh berries or with scones.
• Homemade Lemon Bars features lemon from the crust to the filling.
• Blueberry Lemon Trifle is a stunning addition to the dessert table.
• Lemon Cookies  from Love From the Oven.

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4.84 from 6 votes

Lemon Burst Buttermilk Cake

Prep Time20 minutes mins

Cook Time40 minutes mins

Cooling time2 hours hrs

Total Time3 hours hrs

Course: brunch, Cakes, Dessert

Cuisine: American

Keyword: lemon-burst-buttermilk-cake

Servings: 20 servings (2 loaves)

Calories: 287kcal

Author: Melissa Sperka

Ingredients

• 3 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup butter softened
• 2 cup granulated sugar
• 2 teaspoon pure vanilla extract
• 4 large eggs
• ¾ cup buttermilk
• ¼ cup lemon juice
• 2 tablespoon lemon zest
• Glaze:
• 1 ½ cup powdered sugar
• 1 tablespoon heavy cream
• 1 ½ tablespoon lemon zest reserve ½ tablespoon for garnishing
• 2 tablespoon lemon juice

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Instructions

• Preheat the oven to 350°F. Spray (2) 8 x 4 ½ x 5-inch metal loaf pans with cooking spray. Set aside.
• Sift together the all purpose flour, baking powder, salt and baking soda.
• Using a stand or hand mixer, cream together butter, granulated sugar, and vanilla. Beat until creamy then add the eggs one at a time. Beating well after each addition.
• To the creamed mixture, add 2 tablespoon zest, reserving 1 ½ tablespoon for glaze and garnish. (1 tablespoon for glaze plus ½ tablespoon for garnishing)
• 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. Bounce 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 powdered sugar, heavy cream, 1 tablespoon lemon zest and lemon juice until drizzling consistency. Add additional cream or juice 1 teaspoon at a time to thin.
• Drizzle the loaf with glaze, sprinkle with reserved ½ tablespoon zest, slice and serve.

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 250mg | Potassium: 77mg | Fiber: 1g | Sugar: 30g | Vitamin A: 364IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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