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

Lemon Buttermilk Cake

A tender, zesty Lemon Buttermilk Cake that feels light yet indulgent, perfect for parties or casual gatherings.
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Course: Cake, Dessert
Cuisine: American, Baking
Keyword: lemon cake, party dessert, Sheet Cake, spring dessert
Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 24
Calories: 229kcal
Cost: $10

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

Glaze

  • 3 cups powdered sugar 12 ounces, sifted for smoothness
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons buttermilk for thinning glaze

Optional

  • Fresh berries or whipped cream for serving see notes

Instructions

  • Preheat the oven to 325°F and position the oven rack in the center. Grease and flour a 9x13-inch pan.
  • In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until evenly combined.
  • Combine buttermilk, lemon juice, and vanilla extract in a measuring cup. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat the sugar and lemon zest on medium speed until fragrant, about 1 minute. Remove ¼ cup to a small bowl for later.
  • Add softened butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
  • Beat in the eggs and egg yolk, one at a time, ensuring each is fully incorporated.
  • Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk mixture in two parts. Mix until smooth, about 30 seconds.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
    Thick cake batter being poured from a glass measuring cup into a lined baking pan.
  • Bake for 25–35 minutes, until a toothpick inserted in the center comes out clean and the cake is lightly golden. Do not overbake.
  • Transfer the cake to a wire rack and let it cool for 10 minutes.
  • Whisk together powdered sugar, lemon juice, and buttermilk until smooth. Spread the glaze gently over the warm cake and sprinkle evenly with the reserved sugar mixture.
    A clear glass bowl with powdered sugar and liquid, with a whisk, ready to be mixed into frosting or glaze.
  • Allow the cake to cool completely, at least 2 hours, before serving.
    A rectangular baking pan with a golden cake layer, and creamy white frosting being poured on top.

Notes

This bright and tender lemon cake brings joy with every bite. Perfect for a spring gathering or a casual weekend treat, it pairs beautifully with fresh berries or whipped cream.

Nutrition

Serving: 1Serving | Calories: 229kcal (11%) | Carbohydrates: 40g (13%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg (15%) | Sodium: 108mg (5%) | Potassium: 42mg (1%) | Fiber: 0.4g (2%) | Sugar: 30g (33%) | Vitamin A: 231IU (5%) | Vitamin C: 3mg (4%) | Calcium: 29mg (3%) | Iron: 0.3mg (2%)
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