Lemon Buttermilk Cake

Be the first to review
READY IN: 1hr 5mins
Recipe by Chef mariajane

Yummy!! What a delicious cake - I found this recipe in an insert in our local newespaper for Christmas recipes - very, very good!!

Ingredients Nutrition

Directions

  1. GLAZE: Combine rind and juice of two lemons and sugar in bowl. Stir until sugar dissolves. Let stand until cake is baked.
  2. Preheat oven to 325°F Grease and lightly flour 2 9x5-inch pans. Set aside.
  3. CAKE: Combine flour, baking powder, baking soda in bowl; mix lightly, set aside.
  4. Cream together butter and sugar until fluffy.
  5. Beat in eggs one at a time, beating well after each addition.
  6. Lightly stir in flour mix alternately with buttermilk.
  7. Stir in lemon juice.
  8. Turn batter into pans. Bake 55-65 minutes until pick inserted near center comes out clean.
  9. Cool cake in pan for 10 minutes.
  10. Puncture cake deeply with skewer in several place while slowly pouring glaze over it.
  11. Cover cake on pans with plastic wrap nad cool completely.
  12. Loosen edges with a thin spatula and turn cake out.
  13. Refrigerate for easier slicing. Can freeze up to 6 weeks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a