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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Helpful Kitchen Items:
Lemon Burst Buttermilk Cake
- 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
- 1 ½ cup powdered sugar
- 1 tablespoon heavy cream
- 1 ½ tablespoon lemon zest reserve ½ tablespoon for garnishing
- 2 tablespoon lemon juice
- 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.
Can this be done in a bundt pan or as a pound cake. My godson requested a lemon pound cake for Thanksgiving dessert and this looks really good.
I have a spectacular lemon pound cake here in the recipe index. This cake could be made into any shape you like.
How much lemon juice in total should be used? I have not often been able to get the same amount of juice out of an amount of lemons twice in a row ....
1/2 cup will work if you prefer to measure In this cake a little less or a little more will be fine.
Made these last night and loved the lemony flavor. Taking one to work. A keeper for sure. Thanks for posting Melissa.
So happy you enjoyed this one!
Can't wait ???? to try these lemon desert s !!! Love ❤️ anything lemon ???? ????
Is it just the 1/4 cup of lemon juice that is needed plus the 2 Tbsp for the glaze? I had so much extra juice left over from the four lemons that I thought I might have left some more out of somewhere?
You must have gotten hold of some large juicy lemons. The amount is correct.
I bake it and its so tasty thanx for the recipe ♡♡♡♡
Just baked this cake the other day and it is amazing!! Just wondering if I could bake this as a layer cake using round cake pans?
Wonderful! Sure, I imagine you could just adjust the baking time.
This cake looks amazing and I'm planning on making it for myself for Mother's Day!! Just wondering the reason why this has to be baked in a metal pan? I only have glass pans in the size stated in the recipe.
Metal and glass conduct heat differently. Metal tends to brown more efficiently on the bottom and sides as well. You can bake this in a glass loaf pan if you like, just be prepared to adjust the baking time as needed.
This looks delicious! Just wondered how much lemon zest to use in the glaze - In the Glaze ingredients list, it says 1 T. lemon zest, and in the instructions it says to reserve 1 1/2 T. for the Glaze. Thank you. Am looking forward to trying this cake!
Actually the additional 1/2 Tbsp is to be sprinkled on top. So 1 Tbsp for the glaze and 1/2 Tbsp on top.
Can I use a "bundt" style cake pan? Love your recipes!!
It's less batter than typically used in a bundt pan but, you can.
Made one loaf and 12 cupcakes. The flavor is great. I am always looking for the most lemony flavor.
I don't make many loaf cakes but clearly I need to change that. The texture of this cake looks incredible!
Thanks Laura, hope you get a chance to try it!
We backed this cake this morning and just can't wait till it's cooled completly and the glaze has dryed. What a Sunday afternoon treat 🙂 Many greetings from Bavaria/Germany!
Hi Anke, I hope you enjoy this cake and thanks so much for visiting from beautiful Germany!
Looks delicious! Wanted to let you know there's a teeny typo in step 10. Have a great day 🙂
Can I use mini cake pans? Will these freeze well?
Oh sure, just adjust the baking time. Yes, you can freeze this but wait to put the glaze on before serving.
Has anyone tried this recipe using muffin or mini muffin pans? I am looking for bite-sized pastries for my granddaughter's post-christening brunch, and wanted to include something lemon-y
Susan, this batter would work beautifully as muffins just adjust the baking time.
Just tried the recipe, it'fantastic! Thanks!
I included this lemon cake loaf to my, "Favorite Facebook Recipes", I am now on book 2. I love to bake & lemon cakes were made many times during the holidays. So you are recipe #2 in my new book & I can't wait to make these; it sounds so good.
This lemon cake looks delicious and will be baking this for some friends soon. Thank you!
Wonderful, sure hope they love it!
Thanks Melissa i must bake this cake
Love lemon cakes. Thank you and have a great Sunday.
Thanks Liz, same to you!