Easy Lemon Buttermilk Cake

1. Preheat the Oven

Preheat the oven to 180°C (350°F) and lightly grease a 23cm (9”) baking tin.

2. Make the Batter

In a medium-sized bowl, combine 200 grams of plain flour, a pinch of salt, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. Set it aside.

In a large mixing bowl, whisk together 3 eggs and 150 grams of caster sugar until light and fluffy. It takes about 2-3 minutes.

Add the zest of 1 lemon, the juice of ½ lemon, 75 millilitres of vegetable oil, and 100 millilitres of buttermilk. Mix until the mixture is smooth.

Add the flour mixture and mix just until combined. Be careful not to overmix to keep the cake light and tender.

3. Bake

Pour the batter into the prepared baking tin and smooth it out. Bake the lemon cake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, allow the cake to cool in the baking tin for 10 minutes before transferring it to a wire rack to cool completely.

4. Prepare the Lemon Glaze

In a small bowl, whisk together 130 grams of icing sugar with the juice from the remaining lemon half until smooth. Adjust the consistency by adding more icing sugar or lemon juice as needed.

5. Garnish and Serve

Pour the lemon glaze over the cooled cake and spread it evenly. Garnish the Easy Lemon Buttermilk Cake with sprinkles, lemon zest, or lemon slices as desired. Slice and enjoy!

Tips for Perfect Lemon Cake

Here are some tips to make your Easy Lemon Buttermilk Cake even more delicious:

Use Fresh Lemons: Freshly squeezed lemon juice makes a big difference in taste. For the best results, avoid bottled juices.

Room Temperature Ingredients: For a smooth batter, eggs and buttermilk should be at room temperature.

Avoid Overmixing: Overmixing can make the cake denser. Gently fold the ingredients together to form a light crumb.

Variations to Try

Here are some variations you can try to put your own spin on the Easy Lemon Buttermilk Cake:

Lemon Blueberry Cake: For a fruity note, fold in 100 grams of fresh or frozen blueberries.

Lemon Curd Swirl: Stir a few tablespoons of lemon curd into the batter before baking.

Herbal Infusion: For a unique flavour, add a teaspoon of finely chopped fresh thyme or basil to the glaze.

Storage Suggestion

Storing your Easy Lemon Buttermilk Cake properly will keep it fresh and delicious for as long as possible. Here are the storage options:

At Room Temperature: Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it from drying out. Store in a cool, dry place out of direct sunlight for up to 2-3 days.

In the Fridge: Wrap the unglazed cake or cake slices tightly in cling film. Alternatively, store in an airtight container for up to 7 days. Bring the cake to room temperature before serving for the best texture and flavour. Glaze the cake just before serving.

In the Freezer: To freeze the cake for up to three months, wrap the entire unglazed cake (or individual slices) tightly in king film. If freezing slices, separate them with baking parchment to make thawing easier. Place the wrapped cake in a freezer-safe bag or container. To defrost: Place the cake in the refrigerator overnight, then let it rest at room temperature before glazing and serving.

Related Recipes

Looking for more simple yet delicious recipes to incorporate lemons? Check out the following recipes:

Lemon Curd Rolls

Lemon Swiss Roll with Mascarpone Cream

Lemon Yogurt Cake

Conclusion

This Easy Lemon Buttermilk Cake is proof that simple ingredients can create something extraordinary. Its bright flavours and delicate texture make it a perfect everyday treat. Serve it with a cup of tea or coffee and let every bite bring a burst of sunshine to your table.