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BUTTERMILK LEMON CAKE

Description: Buttermilk Lemon Cake is a light and tender Irish-inspired bake with a fresh citrus flavor and a wonderfully moist crumb. The buttermilk gives the cake a gentle tang while fresh lemon zest and juice add brightness and balance. Finished with a simple lemon glaze, this rustic cake is perfect with afternoon tea, as a spring or summer dessert, or whenever you want a simple homemade treat.

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and sugar until pale and creamy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.
  7. Mix just until combined, taking care not to overmix the batter.
  8. Pour the batter into the prepared cake pan and gently smooth the top.
  9. Bake for 35–40 minutes, or until golden and a skewer inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  11. To make the glaze, whisk the powdered sugar, lemon juice, and lemon zest together until smooth.
  12. Drizzle the glaze over the completely cooled cake and allow it to set before slicing.

Cooking Tips

  • Use freshly squeezed lemon juice and fresh zest for the brightest flavor.
  • Bring the eggs and buttermilk close to room temperature before mixing for a smoother batter.
  • Do not overmix after adding the flour, as this can make the cake less tender.
  • For a more rustic appearance, drizzle the glaze loosely over the cake rather than covering the entire surface.

Serving Suggestions

Serve this cake with a pot of Irish tea or freshly brewed coffee. It is delicious on its own or accompanied by fresh berries, lightly whipped cream, or a spoonful of lemon curd for an extra burst of citrus flavor.