Lemon Buttermilk Cake with Lemon Glaze
My daughter loves lemon desserts and I had a ton of lemons and some buttermilk to use.
Lucky for her, I made a lemon cake.
If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has.
I used my favorite, foolproof, no mixer, buttermilk cake recipe and worked in lemon three ways: lemon juice, lemon zest, and lemon extract.
If I’m eating a lemon dessert, I want to know it’s there. Hint-of-lemon isn’t really my style. Go big or go home.
I’ve used this cake base for so many cakes including Blueberry Muffin and Buttermilk Pancakes Cake, Cream Cheese-Swirled Cherry and Mixed Berries Cake, The Best Pineapple Upside-Down Cake, and Caramelized Banana Upside-Down Cake, Vanilla Cake with Vanilla Bean Browned Butter Glaze, and many more.
I love the cake base because it’s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.
The glaze really helps boost the overall lemon profile of the cake. It’s zingy, tangy-yet-sweet, and after pouring the glaze over the warm cake, it seeps into the cake, and makes it even moister, softer, and more lemony.
Lemon Buttermilk Cake with Lemon Glaze
If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has. I used my favorite, foolproof, no mixer, buttermilk cake recipe and worked in lemon three ways: lemon juice, lemon zest, and lemon extract. I love the cake base because it’s fast, easy, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil.The glaze really helps boost the overall lemon profile of the cake. It’s zingy, tangy-yet-sweet, and after pouring the glaze over the warm cake, it seeps into the cake, and makes it even moister, softer, and more lemony.
Yield: one 8x8 pan, 9 to 12 generous squares
Prep Time: 15 minutes
Cook Time: about 28 to 31 minutes
Total Time: about 2 hours, for cooling
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (vanilla extract may be substituted)
2 cups confectioners' sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
- Whisk in zemon zest; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
- Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
- Glaze - In a medium bowl, add 2 cup confectioners' sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
- Evenly pour glaze over cake (doesn't have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
- Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Cake base adapted from Blueberry Muffin and Buttermilk Pancakes Cake and Vanilla Cake with Vanilla Bean Browned Butter Glaze, Glaze adapted from Lemon Lemonies
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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