Lemon Buttermilk Cake Recipes

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LEMON BUTTERMILK CAKE

Step aside chocolate fans, so long peanut butter enthusiasts, lemon lovers are having a moment, and this radiant lemon cake is the perfect way to join them. The secret to achieving a mouthwatering dessert that's both luxuriously rich and delicately light? Buttermilk! Adding this ingredient to the batter creates a moist and slightly tangy crumb that's perfectly tamed by the sweet lemony frosting. Next time you need a sweet treat to take to the party or potluck, lean into the lemon trend and make this lemon buttermilk cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9



Lemon Buttermilk Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Pour into pan.
  • Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. Cool completely, about 1 hour.
  • In medium bowl, beat frosting ingredients on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 1/2 g

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1/3 cup shortening
1/3 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 tablespoons lemon juice
3 cups powdered sugar

LEMON BUTTERMILK SHEET CAKE

I found this recipe at Frankly Entertaining.com. It looked so good I had to try it...I thought the topping was quite unusual...It leaves a crunch, along with burst of lemon from the zest. This is one delicious cake... It will be going to work with me tomorrow, as I am the only lemon fan in the house... too darn dangerous to be...

Provided by Cassie *

Categories     Cakes

Time 40m

Number Of Ingredients 14



Lemon Buttermilk Sheet Cake image

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan.
  • 2. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
  • 3. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ¼ cup sugar mixture to small bowl, cover, and reserve.
  • 4. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top.
  • 5. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
  • 6. For the glaze: Meanwhile, whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. I poked small holes in my cake with a fork. You don't have to...I just wanted some of the glaze to penetrate...

2 1/2 c cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk, room temperature
3 Tbsp grated zest and ¼ cup juice from 3 lemons
1 tsp vanilla extract
1 3/4 c granulated sugar
1 1/2 stick unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature
GLAZE
3 c confectioners' sugar
3 Tbsp lemon juice
2 Tbsp buttermilk

LEMON BUTTERMILK CAKE

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

Provided by Dianne Rossmando

Categories     Cake     Dairy     Egg     Dessert     Bake     Lemon     Shower     Butter     Buttermilk     Lemon Juice     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) Bundt cake or 36 cupcakes

Number Of Ingredients 10



Lemon Buttermilk Cake image

Steps:

  • 1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
  • 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
  • 3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
  • 4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
  • 5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
  • 6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.

1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
1 3/4 cups sugar
2 2/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 tablespoon lemon zest
5 tablespoons lemon juice
4 large eggs, at room temperature
3/4 cup confectioners' sugar, plus more as needed

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

LEMON BUTTERMILK SHEET CAKE

Make and share this Lemon Buttermilk Sheet Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h34m

Yield 15 serving(s)

Number Of Ingredients 15



Lemon Buttermilk Sheet Cake image

Steps:

  • Cake: position oven rack in middle position; preheat to 325°.
  • Grease and flour a 13 x 9 inch baking pan.
  • In a bowl, combine the flour, baking powder, baking soda, and salt.
  • In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
  • In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
  • Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
  • Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
  • Beat in the eggs, one at a time, and the yolk until combined.
  • Decrease mixer speed to low.
  • Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
  • Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
  • Add the remaining flour mixture and mix until smooth, about 30 seconds.
  • Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
  • Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
  • Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
  • Transfer pan to a wire rack and let the cake cool for 10 minutes.
  • Glaze: meanwhile, whisk the glaze ingredients together until smooth.
  • Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
  • Cool completely, at least 2 hours, then serve.

Nutrition Facts : Calories 375.1, Fat 10.9, SaturatedFat 6.4, Cholesterol 81.3, Sodium 175.3, Carbohydrate 66.8, Fiber 0.5, Sugar 47.9, Protein 3.9

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
1/4 cup fresh lemon juice
3 tablespoons grated fresh lemon zest (about 3 lemons)
1 teaspoon vanilla extract
1 3/4 cups sugar
12 tablespoons unsalted butter, softened (1 1/2 sticks)
3 large eggs, room temperature
1 large egg yolk, room temperature
3 cups powdered sugar
3 tablespoons fresh lemon juice
2 tablespoons buttermilk

LEMON & BUTTERMILK POUND CAKE

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Provided by Diana Henry

Categories     Afternoon tea, Dessert

Time 1h10m

Number Of Ingredients 13



Lemon & buttermilk pound cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
  • Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
  • To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
  • Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

125g butter, plus extra for the tin
200g plain flour, plus extra for dusting
¼ tsp bicarbonate of soda
¼ tsp baking powder
200g golden caster sugar
4 lemons, finely zested (save a little for the top if you like)
2 large eggs, at room temperature, lightly beaten
100ml buttermilk, at room temperature
½ lemon, juiced
50g granulated sugar
2 large lemons, juiced (use the lemons you've zested)
150g icing sugar, sifted
2-3 tbsp lemon juice

LEMON-BUTTERMILK POUND CAKE

Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15



Lemon-Buttermilk Pound Cake image

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
LEMON SAUCE:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon zest

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