Lemon Buttermilk Cake with Lemon Glaze

It seems when I get in a lemon mood, I kind of go all in about it. But I do the same thing with buttermilk.  So this is a lemon buttermilk cake. This past weekend, I have used lemons for lemon bars over shortbread, and there were savory herb muffins with buttermilk, then the basil from the herb muffins to make pesto, and mozzarella, sun-dried tomato bread. Just a link in my baking chain. It is a kind of a thing … well, it is not random sometimes. Occasionally I do plan things – sort of. Yep. Buttermilk, lemons, basil. I think the pesto, sun-dried tomatoes, and mozzarella might go into a spring pasta salad. And there we go. I don’t just bake, despite what people think. D&D_1307

So, let us get back to the particulars.

1 1/4 cups-purpose flour
3/4 cups sugar
2 tsp baking powder
Pinch of table salt
1 Tbs lemon zest, from one lemon
1 large egg, I suspect at room temperature
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup fresh lemon juice
3 Tbs canola oil
2 tsp lemon extract

2 cups confectioners’ sugar
1/3 cup lemon juice
1 Tbs lemon zest, from one lemon

Preheat oven to 350 degrees. Spray an 8 x 8 baking pan with cooking spray, line with parchment and spray again.

In a good sized bowl, sift together flour, sugar, baking powder, and salt. Add lemon zest. Whisk together. Usually I just sift things over a piece of waxed paper, but the bowl seems appropriate this time. You want to kind of mix the zest into the sugar.

In a large glass measuring cup, whisk together egg, buttermilk, sour cream, lemon juice, canola oil, and lemon extract. Add the wet mixture into the dry. Do not over mix (this seems to be a theme). Pour into prepared pan and bake for just about 30 minutes, rotating half way through, until center us set and a toothpick comes out clean out with just slightly moist crumbs.  Place pan on a wire rack and cool.

In a bowl mix together confectioners’ sugar lemon zest, and lemon juice. Whisk until smooth. Glaze should be pourable.

Pour glaze over cake. Cool cake uncovered for a good bit removing from pan and then slicing into decent sized pieces.

Cake will keep airtight at room temperature for 5 days (or until you take it to the office) or in the freezer for 5 months.

Source: averiecooks.com/2014/10/lemon-buttermilk-cake-with-lemon-glaze.html

2 thoughts on “Lemon Buttermilk Cake with Lemon Glaze

  1. Pingback: Lemon Buttermilk Cake with Lemon Glaze | Deft and Daft

  2. Pingback: I have a bundt pan problem. There I said it. | Deft and Daft

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