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Lemon Buttermilk Cake is topped with a delicious lemony glaze. It is refreshing with the perfect amount of sweetness!
This Lemon Buttermilk Cake has the perfect amount of lemon flavor. For more lemon cakes, try Lemon Cheesecake, Lemon Pound Cake, or Lemon Sheet Cake.
Summer flavors
I love all of the flavors of summertime! With summer on the way, all I want is lemon – like our favorite Easy Lemon Bars. This lemon easy lemon cake recipe is just so bright and refreshing.
I love that it has the perfect amount of lemony flavor. It’s not too tart but has just enough tartness to give you a delicious lemon taste.
Baking this Lemon Buttermilk Cake in a larger pan gives the perfect-sized squares, and trust me, you’ll want a healthy helping! It is super light and lemony and was gone in no time.
It’s definitely a great summer treat to make and will be perfect for your next family gathering.
How to Make lemon buttermilk cake
DRY INGREDIENTS. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
WET INGREDIENTS. In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.
COMBINE. With a stand mixer, beat sugar and lemon zest on medium speed until smooth. Transfer ¼ cup sugar mixture to a small bowl. Cover and set aside.
Add butter to the sugar remaining in the mixer and beat until light and fluffy. Beat in eggs and egg yolk one at a time. On low speed, add the flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture. Beat until smooth.
BAKE. Pour the cake batter into a greased and floured 10×15 pan and smooth the top with a spatula. Bake at 325°F, for 25-35 minutes, or until golden brown. Transfer to a wire rack and let cool for 10 minutes.
GLAZE. For the glaze, whisk powdered sugar, lemon juice, and milk until smooth. Gently spread over warm cake and sprinkle reserved sugar mixture evenly over the top. Serve warm or cool for at least 2 hours.
Make cupcakes
Preheat the oven to 350°F. Fill the cupcake liners ⅔ of the way with batter.
Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
Recipe Tips
Pan size. If you don’t have a 10×15 pan, cook the lemon cake in a 9×13 pan for 5-10 minutes longer, just make sure to keep it under your watch and check it with toothpicks.
Grease and flour the pan. To keep the cake from sticking to the pan and make serving easier properly prepare the pan.
- Grease every inch with cooking spray, shortening, or butter.
- Scoop about ¼ cup of flour into the pan.
- Tip the pan in all directions allowing the flour to coat the bottom and sides. Discard excess flour.
Room temperature ingredients. The egg yolks need to be at room temperature because they whip up better in mixes giving them more volume.
Ingredient Tips
Flour. Make your own cake flour using all-purpose flour and cornstarch. Add 2 tablespoons of cornstarch to a 1-cup measuring cup.
Fill it the rest of the way up with all-purpose flour. Then place the ingredients in a small bowl to whisk them together thoroughly.
Zest is made by grating the peel of a piece of citrus, in this case, a lemon. You can buy a citrus zester, but the small side of a cheese grater also works.
Alternative toppings. A light lemon glaze tops this cake off perfectly. Add a dusting of powdered sugar on top or add fresh berries. Another idea is to top it with lemon syrup or a thicker Lemon Cream Cheese Frosting.
Storing Info
STORE. Cover Buttermilk Cake and keep it at room temperature for 5-7 days. Past that the cake would dry out if there is not enough glaze, or get too moist and fall apart if there is too much glaze.
FREEZE. Wrap Buttermilk Cake Recipe in plastic wrap and again with foil. Store for up to 3 months in the freezer. Thaw before eating.
Recipe FAQ
Buttermilk adds both moisture and a tangy flavor to cakes. The acidity in the buttercream also reacts with the leavening agent to help it rise.
You can make your own buttermilk using milk and vinegar. Another alternative is to combine ¾ cup of sour cream with ¼ cup of milk. Whisk until smooth and measure out ¾ cup to use in this recipe.
For More easy Cakes, try:
- Chiffon Cake
- Angel Food Cake
- Strawberry Cake
- Chocolate Bundt Cake
- German Chocolate Cake
- New York Crumb Cake
Lemon Buttermilk Cake Recipe
Ingredients
Cake
- 2 1/2 cup cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk room temperature
- 1/4 cup fresh lemon juice (3 medium lemons)
- 1 tsp vanilla extract
- 1 3/4 cup sugar
- 3 tbsp lemon zest
- 1 1/2 sticks butter softened
- 3 large eggs
- 1 egg yolk room temp
Glaze
- 3 cups powdered sugar
- 3 tbsp lemon juice
- 2 tbsp milk
Instructions
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.
- With a stand mixer, beat sugar and lemon zest until smooth. Transfer ¼ cup sugar mixture to a small bowl, cover, and set aside.
- Add butter to the sugar remaining in the mixer and beat until light and fluffy. Beat in eggs and egg yolk one at a time. On low speed, add the flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture. Beat until smooth.
- Pour batter into a greased and floured 10×15 pan and smooth the top with a spatula. Bake at 325, for 25-35 minutes, or until golden brown. Transfer to a wire rack and let cool for 10 minutes.
- For the glaze, whisk powdered sugar, lemon juice, and milk until smooth. Gently spread over warm cake and sprinkle reserved sugar mixture evenly over the top. Serve warm or cool for at least 2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, Kristyn! I love your site. This recipe for lemon cake looks great, and I’d like to make it. Question – have you ever made it in a 9 x 13 for a a thicker version? If so, how long did you cook, and did you make any other changes?
I like lemon bars but they can sometimes be too tangy and lemon cake can sometimes be too dry or not lemon enough This lemon cake recipe is the perfect blend for my preferences.