Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, November 17, 2010

Lemon Buttermilk Cake


Back to that list of yummy things I have made, yet not yet spoken about here. A few weeks ago I needed (yes, needed) to bake a cake. Having limited ingredients (no chocolate?) I decided on a lemon cake. And having a full two quarts of buttermilk in the refrigerator, I decided it needed to have buttermilk. Fortunately I found a recipe that fit the need and it was both lovely and delicious.

I altered the ingredients just the tiniest bit to make it a little easier to make.

Lemon Buttermilk Cake

grated rind of one lemon
juice of one lemon
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour
1 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/2 cup butter, softened
1 t. lemon extract
1 t. vanilla extract
3 large eggs
1 cup low-fat buttermilk

Lemon glaze:
1 cup powdered sugar
1 1/2 T. fresh lemon juice
1 T. or more half & half

Preheat oven to 350°.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

Coat a 10-inch Bundt pan with cooking spray or shortening; dust with 2 tablespoons granulated sugar.

In a medium bowl, combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.

Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extracts, beating until well blended.

Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon half & half in a small bowl, stirring until smooth. Add more half & half to achieve a thick, but "drizzle-able" glaze. Drizzle glaze over warm cake.

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1 comment:

Katy said...

I made this a few days ago (after you posted a link to it), and LOVE it! In fact, I just finished a piece.