Healthy Lemon Buttermilk Cake Recipe

Name: Lemon Buttermilk Cake
Prep time: 25 min
Cook time: 25 min
Total time: 170 min
Ingredients: 2 ½ cups cake flour (10 ounces, for tender crumb); 1 teaspoon baking powder (leavening); ½ teaspoon baking soda (leavening); ½ teaspoon salt (enhances flavor); ¾ cup buttermilk (room temperature, for moisture); 3 tablespoons lemon zest (freshly grated for flavor); ¼ cup lemon juice (freshly squeezed); 1 teaspoon vanilla extract (pure); 1 ¾ cups white sugar (granulated); 12 tablespoons unsalted butter (softened, for creaming); 3 eggs (large, room temperature); 1 egg yolk (large, room temperature); 3 cups powdered sugar (12 ounces, sifted for smoothness); 3 tablespoons lemon juice (freshly squeezed); 2 tablespoons buttermilk (for thinning glaze); Fresh berries or whipped cream for serving (see notes)

This bright, sunny Lemon Buttermilk Cake tastes like spring baked into a pan. Soft, tender crumb with just enough tang to make your taste buds wake up, and a sweet glaze that soaks right in. I first made this for my sister Sarah's baby shower three years ago, and it's been my go-to ever since whenever I need something that looks fancy but comes together without any fuss. The best part? You probably have most of these ingredients sitting in your fridge right now, and the whole thing bakes up in one simple 9x13" pan.

Lemon Buttermilk Cake A square slice of lemon cake on a white plate, garnished with fresh strawberries and lemon wedges, ready to serve.

If you're looking for more easy crowd-pleasers, try my Easy Cotton Candy Cookies Recipe or The Best Caramel Apple Cheesecake Recipe for your next gathering.

Why You'll Love This Lemon Buttermilk Cake

It's ridiculously easy. No complicated techniques, no special equipment you don't already own. Just a stand mixer, a baking pan, and about 25 minutes of hands-on time.

The flavor is bright and balanced. Not too sweet, not too tart—just the right amount of lemony zing with that gentle buttermilk tang underneath. It's refreshing without being overpowering.

It feeds a crowd. This moist lemon sheet cake cuts into 24 generous servings, perfect for potlucks, showers, birthday parties, or when you just want Lemon Buttermilk Cake in the house for a few days.

It stays moist for days. The buttermilk and that soaked-in glaze keep this Lemon Buttermilk Cake tender and delicious even on day three (if it lasts that long).

You can dress it up or down. Serve it plain for a simple weeknight dessert, or top it with fresh berries and whipped cream for something a little more elegant. Either way, it works.

Jump to:

Why You'll Love This Lemon Buttermilk Cake
Ingredients For Lemon Buttermilk Cake
How To Make Lemon Buttermilk Cake
Substitutions and Variations
Equipment For Lemon Buttermilk Cake
How to Store This Lemon Butter Cake
Serving Ideas That Make This Lemon Buttermilk Cake
Expert Tips
FAQ
Related
Pairing
Lemon Buttermilk Cake

Ingredients For Lemon Buttermilk Cake

Here's what you'll need to make this Lemon Buttermilk Cake from scratch.

See Recipe Card Below This Post For Ingredient Quantities

Cake

Cake flour: Forms the ultra-tender, delicate crumb that makes this cake so light. Don't substitute all-purpose flour here—cake flour really makes a difference.
Baking powder and baking soda: Work together to give the cake a gentle rise and a soft, fluffy texture.
Table salt: Balances the sweetness and brings out all the lemon flavor.
Buttermilk: Adds moisture and that signature tangy richness. It's what keeps this cake so incredibly soft.
Lemon zest: Packed with essential oils that deliver bright, fresh citrus flavor in every bite. Don't skip the zest—it's where the magic lives.
Lemon juice: Adds tartness and helps activate the buttermilk for extra tenderness.
Vanilla extract: Rounds out the lemon flavor with a warm, sweet note.
White sugar: Sweetens the cake and, when mixed with the lemon zest, creates a fragrant base for all that flavor.
Unsalted butter: Adds richness and helps create a tender, melt-in-your-mouth texture. Make sure it's softened to room temperature for easy creaming.
Eggs and egg yolk: Bind everything together and add structure and moisture. The extra yolk makes the cake extra rich.

Glaze

Powdered sugar: Creates a smooth, sweet glaze that soaks right into the warm cake.
Lemon juice: Adds bright citrus flavor to the glaze.
Buttermilk: Keeps the glaze creamy and adds a subtle tang.

Optional

Fresh fruit or whipped cream: Blueberries, raspberries, or strawberries add a pop of color and freshness. Sweetened whipped cream makes it feel extra special.

How To Make Lemon Buttermilk Cake

This Lemon Buttermilk Cake comes together in simple, straightforward steps.

Preheat and prep: Preheat your oven to 325°F (163°C). Grease and flour a 9x13" baking pan so the cake releases easily after baking.

Mix the dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until everything's evenly combined. Set this aside for now.

Combine the wet ingredients: In a measuring cup, stir together the buttermilk, lemon juice, and vanilla extract. The mixture might look a little curdled—that's totally normal. Set it aside.

Infuse the sugar: Using a stand mixer with the paddle attachment, beat the white sugar and lemon zest on medium speed for about 1 minute. The sugar should look moist and smell absolutely incredible. Remove ¼ cup of this fragrant mixture and set it aside—you'll sprinkle this on top of the glaze later.

Cream the butter and sugar: Add the softened butter to the remaining sugar mixture in the bowl. Beat on medium speed for about 2 minutes until everything's light, fluffy, and pale in color.

Add the eggs: Beat in the eggs and egg yolk, one at a time, making sure each one is fully mixed in before adding the next. Scrape down the sides of the bowl as needed.

Alternate wet and dry: Turn the mixer to low speed. Add the flour mixture in three additions, alternating with the buttermilk mixture in two additions. Start and end with the flour. Mix just until smooth after each addition—about 30 seconds total. Don't overmix or the cake will be tough.

Bake: Scrape the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The edges should be set but the center should still look slightly soft. Don't overbake or the cake will be dry.

Thick cake batter being poured from a glass measuring cup into a lined baking pan.

Cool slightly: Transfer the pan to a wire rack and let it cool for 10 minutes. The cake should still be warm when you glaze it.

Make the glaze: While the cake cools, whisk together the powdered sugar, lemon juice, and buttermilk in a small bowl until completely smooth. No lumps!

A clear glass bowl with powdered sugar and liquid, with a whisk, ready to be mixed into frosting or glaze.

Glaze and garnish: Spread the glaze evenly over the warm cake—it'll soak in beautifully. Sprinkle the reserved lemon-sugar mixture over the top for a little sparkle and extra citrus punch.

A rectangular baking pan with a golden cake layer, and creamy white frosting being poured on top.

Cool completely: Let the cake cool completely on the rack for at least 2 hours before slicing. I know it's hard to wait, but this gives the glaze time to set and the flavors time to meld.

Serve: Slice into squares and serve plain, or top with fresh berries or a dollop of sweetened whipped cream if you're feeling fancy.

Substitutions and Variations

No buttermilk? You can make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using. It won't be quite as tangy, but it'll work in a pinch.

Want to make this a blueberry lemon buttermilk cake? Fold 1 to 1 ½ cups of fresh or frozen blueberries into the batter right before baking. If using frozen, don't thaw them first.

Prefer a bundt? You can bake this in a greased and floured bundt pan instead. Baking time will be closer to 45 to 55 minutes. Check with a toothpick.

Make it a lemon buttermilk pound cake: Use a loaf pan and bake for about 60 to 70 minutes. The texture will be a bit denser and more pound cake-like.

Don't have cake flour? I really don't recommend substituting all-purpose flour because it changes the texture, but if you must, use 2 ¼ cups (about 9 oz) of all-purpose flour plus 2 tablespoons of cornstarch, sifted together.

Equipment For Lemon Buttermilk Cake

You don't need anything fancy to make this Lemon Buttermilk Cake.

9x13" baking pan: A standard metal or glass pan works perfectly.
Stand mixer with paddle attachment: Makes creaming the butter and sugar easy. You can use a hand mixer if that's what you have.
Medium mixing bowl: For whisking together the dry ingredients.
Measuring cups and spoons: For accurate measurements.
Whisk: To combine the glaze and mix the dry ingredients.
Wire rack: For cooling the cake evenly.
Small bowl: To hold the reserved lemon-sugar mixture.

How to Store This Lemon Butter Cake

Room temperature: Cover the Lemon Buttermilk Cake tightly with plastic wrap or foil and keep it at room temperature for up to 3 days. The glaze helps seal in moisture, so it stays soft and delicious.

Refrigerator: If your kitchen's really warm or you want to keep it longer, refrigerate it for up to 5 days. Let slices come to room temperature before serving for the best flavor.

Freezer: Wrap individual slices or the whole Lemon Buttermilk Cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.

Serving Ideas That Make This Lemon Buttermilk Cake

This lemon shower cake is beautiful on its own, but here are a few ways to dress it up:

Fresh berries: A handful of fresh blueberries, raspberries, or sliced strawberries on top adds color and a burst of juicy sweetness.

Whipped cream: A dollop of lightly sweetened whipped cream makes each slice feel like a celebration.

Lemon curd: Drizzle a spoonful of store-bought or homemade lemon curd over each slice for extra citrus intensity.

Ice cream: Serve a warm slice with a scoop of vanilla ice cream for an easy, crowd-pleasing dessert. The contrast between warm cake and cold ice cream is wonderful.

If you loved this, you'll also enjoy The best Ube Crinkles Recipe for another colorful, impressive dessert.

Expert Tips

Use fresh lemon juice and zest. Bottled lemon juice just doesn't have the same bright, vibrant flavor. Fresh is worth it.

Don't skip the step of beating the sugar and zest together. This releases all those aromatic oils from the lemon peel and infuses the sugar with tons of flavor.

Make sure your butter is softened. It should be soft enough to press a finger into easily but not greasy or melted. This helps it cream properly with the sugar.

Don't overbake. The cake is done when a toothpick comes out clean, but the center should still look slightly soft. It'll continue cooking a bit as it cools.

FAQ

What is Lemon Buttermilk Cake?

Lemon Buttermilk Cake is a tender, moist cake made with buttermilk, fresh lemon juice, and lemon zest. The buttermilk adds a subtle tanginess and keeps the crumb incredibly soft, while the lemon provides bright, fresh citrus flavor. It's typically finished with a sweet lemon glaze that soaks into the warm cake. This easy lemon cake from scratch is a classic lemon party dessert that's been loved for generations it's simple, crowd-pleasing, and tastes like sunshine in cake form.

Can I make buttermilk using lemon?

Yes! You can make a simple homemade buttermilk substitute by adding an acid, like lemon juice, to milk. The acid thickens the milk slightly and adds the tangy flavor of buttermilk. This works well for baking recipes like cakes and pancakes.

How to make basic Lemon Buttermilk Cake?

To make basic buttermilk at home, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5–10 minutes at room temperature until it thickens and curdles slightly. Then it’s ready to use in your Lemon Buttermilk Cake.

What is the ratio of milk to lemon juice for buttermilk?

The standard ratio is 1 cup milk : 1 tablespoon lemon juice or white vinegar. This creates 1 cup of homemade buttermilk with the right acidity for baking.

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