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+ servings
Lemon Burst Buttermilk Cake

Lemon Burst Buttermilk Cake

Course brunch, Cakes, Dessert
Cuisine American
Keyword lemon-burst-buttermilk-cake
Prep Time 20 minutes
Cook Time 40 minutes
Cooling time 2 hours
Total Time 3 hours
Servings 2 loaves
Author Melissa Sperka


  • 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
  • 4 large lemons juiced and zested
  • 3/4 cup buttermilk
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 1 Tbsp heavy cream
  • 1 Tbsp lemon zest from lemons
  • 2 Tbsp lemon juice from lemons


  • 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 the butter, granulated sugar, and vanilla. Beat until creamy then add the eggs one at a time. Beating well after each addition.
  • Reserve 1 1/2 Tbsp of lemon zest for the glaze adding the rest to the creamed butter and eggs.
  • 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 the powdered sugar, heavy cream, lemon zest and lemon juice until drizzling consistency. If needed add additional cream 1 tsp at a time to thin.
  • Drizzle the loaf with glaze, sprinkle with 1/2 Tbsp zest, slice and serve.