Ridiculously Easy Lemon Buttermilk Cake
Ingredients
For the cake:
- ¾ cup granulated sugar
- finely grated zest from 1 medium lemon
- 1 large egg
- 1 cup buttermilk
- ¼ cup melted butter
- ¼ cup neutral flavored oil sunflower, safflower, grape seed, avocado, canola…
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cups all-purpose flour
For the lemon glaze:
- ½ cup powdered sugar
- 3 tablespoons fresh lemon juice
For the lemon buttercream:
- 6 tablespoons butter
- 2 cups powdered sugar maybe a bit more
- 2 tablespoons fresh lemon juice
- 1 tablespoon half and half or milk, maybe a bit more
- ½ teaaspoon vanilla extract
Instructions
For the prep:
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Preheat the oven to 325˚F with a rack in the center of the oven. Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. Line the bottom of the pan with parchment paper. Set aside. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)
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Set a cooling rack over a piece of parchment paper and set it aside.
For the cake:
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In a medium-large bowl, combine the sugar and the lemon zest. With your fingers or a silicone spatula, rub the zest into the sugar until well melded. Take a sniff, you have released the amazing-smelling lemon oils from the zest! Add the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get a little lighter as you whisk.
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Add the buttermilk, melted butter, oil and vanilla and whisk until combined. Add baking powder, baking soda and salt. Whisk again until smooth and lump-free.
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Lastly add the flour and whisk just until smooth. The batter will be fairly thin.
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Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula. Bake for 40-50 minutes or until golden and a toothpick inserted into the centre comes out clean. The best way to test doneness is with an instant thermometer. The cake is done when the temperature reads 200-210˚F.
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While the cake is baking, make the glaze (directions below).
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Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. The bottom of the cake will now become the top. Brush the cake all over with the lemon glaze. Use all of the glaze. some of it will drip onto the parchment paper but most of it will sink in. Cool completely before topping with the buttercream.
For the lemon glaze:
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Combine all of the glaze ingredients in a microwave-safe measuring cup or bowl and whisk vigorously to combine. If the glaze is still lumpy, place the cup (or bowl) in the microwave and heat on high power for 20-30 seconds. Whisk again until smooth. Set aside.
For the lemon buttercream:
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Place the butter in a large microwave-safe bowl. Cover with a paper towel and cook on high power for 30-45 seconds or until melted.
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Add the powdered sugar, lemon juice and half-and-half and whisk until smooth and creamy. You want a nice spreadable consistency - if the icing seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half and half (or milk), just a little splash at a time and whisk until smooth.
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Plop the icing onto the center of the cake and spread it to the edges, swirling it with a knife or the back of a teaspoon for a pretty presentation.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Adapted from Snacking Cakes by Yossi Arefi