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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.

Lemon Burst Buttermilk Cake

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 Lemon Burst Buttermilk Loaf Cake: (Scroll down for full printable recipe.)

  • Dry Ingredients – Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda.
  • Creamed Ingredients – Use a mixer to cream together butter, granulated sugar, and vanilla until fluffy and combined.
  • Eggs – Add the eggs to the creamed mixture one at a time. Beating well after each addition.
  • Lemon Zest – To the creamed mixture, add lemon zest.
  • Wet Ingredients – Whisk together lemon juice and buttermilk. Add to the creamed ingredients alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
  • Bake – Divide the batter between the 2 loaf pans then baker per the recipe in a preheated 350°F until a toothpick inserted into the center shows moist crumbs.
  • Cool in the pan then remove to a cooling rack to cool completely.
  • Glaze – Mix together powdered sugar, heavy cream, lemon zest and lemon juice until drizzling consistency.
  • Drizzle glaze over loaf cakes and sprinkle with reserved 1/2 Tbsp zest, slice and serve.
Lemon Burst Buttermilk 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 tools 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.
Lemon Burst Buttermilk Cake

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:

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Helpful Kitchen Items:

Lemon Burst Buttermilk Cake

Prep Time20 minutes
Cook Time40 minutes
Cooling time2 hours
Total Time3 hours
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 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter softened
  • 2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup lemon juice
  • 2 Tbsp lemon zest
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 1 Tbsp heavy cream
  • 1 1/2 Tbsp lemon zest reserve 1/2 Tbsp for garnishing
  • 2 Tbsp lemon juice

Instructions

  • Preheat the oven to 350°F. Spray (2) 8 x 4 1/2 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 Tbsp zest, reserving 1 1/2 Tbsp for glaze and garnish. (1 Tbsp for glaze plus 1/2 Tbsp for garnishing)
  • Mix together 1/4 cup fresh lemon juice with 3/4 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 Tbsp lemon zest and lemon juice until drizzling consistency. Add additional cream or juice 1 tsp at a time to thin.
  • Drizzle the loaf with glaze, sprinkle with reserved 1/2 Tbsp 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
Tried this recipe?Mention @melissassk or tag #melissassk!

 

86 Comments

  1. Thank you, I am looking forward to this cake and I am sure I will love it… my husband and I love Lemon Cake.

  2. Haven’t tasted it yet but fingers crossed. For some reason the center of the cake caved in a little bit with a crack. Do you know what could have caused this?

    1. If the center caved in, it’s likely underdone. Always test the center with a cake tester or toothpick before removing it from the oven.

    1. Reserve 1 Tbsp for glaze, 1/2 Tbsp for garnishing and the remaining 3-4 Tbsp goes into the batter. The amount in the batter can vary depending on the amount you yield from zesting the lemons.

  3. hi what can i use instead of granulated sugar please. had gastric surgery so cant eat sugar
    thanks debbie

    1. I’m not sure there’s an easy answer. If you’ve used sugar substitutes in the past to make other cakes with success it should work for this recipe. I haven’t tested it so, I can’t tell you with certainty.

    1. Can the lemon burst loaf cake be frozen? With or without glaze? How would you prepare it for freezing?

      1. Yes, it can be frozen. I just baked this as a Bundt cake last week and wrapped it and froze it. After defrosting I put a glaze on it. Delicious cake and very moist.

  4. I haven’t made the cake yet but I plan too in the next day or two. I just wanted to know that if I used cake flour instead of AP would the amounts change and if so how much?

  5. 4 stars
    This cake was super easy to make. The cake was light and fluffy. I made it without the icing and it was still tasty. Thank you for sharing the recipe

  6. I baked this cake a few weeks ago using gluten free flour. I used Bob’s Red Mill GF flour using the same amounts as your recipe. It had to cook much longer, can’t remember amount of extra time, but it was great!

  7. A friend brought this to our ladies group today and it was wonderful. We all wanted the recipe, especially since the friend also brought us fresh picked lemons. It was to most, and tasted sooo good.

  8. I love this cake ! I must have made this already like 5 times in the past year. Right now its in my oven again but this time with some dried cranberries. Thank you for sharing this!

  9. I see all your delicious recipes on my phone, I just wish I could forward them to my email where I could print them. There’s the options of Twitter, FB, Instagram, Pinterest, etc., bUT no emaIL option. I do subscribe to get your daily recipe via email, but it seems like more recipes show up on FB and those I cannot forward to my email.

    1. Hi Theresa, that’s why we provide a print option so, you can save any recipes you like. After having an email option for several years, it wasn’t offered in the recipe template when it converted.

  10. Hi Melissa…I just made this cake…I made little adjustments cut down the lemon juice and some sugar…It turned out super moist and delicious (it was to die for)..Thank you so much for sharing. It will always be my go to recipe..Charmaine…

  11. Hi Melissa…I just baked this cake, did little adjustments…Cut down a bit of the lemon juice and sugar..It was perfect and to die for…It was super moist and delicious…..Thank you so much for sharing…This will always be my go to recipe…Charmaine

  12. 5 stars
    Looks so, so yummy. Also very easy… I’m planning on making this for Thanksgiving at Nana’s. She prefers to have everything catered but there HAS to be something homemade even if it’s not pumpkin! Thanks for the recipe!

  13. Hi Melissa, this recipe looks great I can’t wait to try it! I don’t like a lot of sugar in my baking, so if I reduced the amount of sugar by half (use 1 cup instead of 2), how much do you think I should reduce the lemon zest? The lemon cakes I’ve made in the past turned out a little bitter and I concluded that it was because I reduced the sugar but didn’t reduce the lemon zest?

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