Lemon Burst Buttermilk Cake

Course brunch, Cakes, Dessert

Cuisine American

Keyword lemon-burst-buttermilk-cake

Prep Time 20

Cook Time 40

Cooling time 2

Total Time 3

Servings servings (2 loaves)

Calories 287kcal

Author Melissa Sperka

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.