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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (vanilla extract may be substituted)
Glaze
2 cups confectioners sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste
Preheat oven to 350. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
Whisk in lemon zest; set aside.
In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't over mix or try to stir them smooth.
Turn batter out into prepared 8x8 pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
Glaze - In a medium bowl, add 2 cup confectioners sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
Evenly pour glaze over cake (doesn't have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
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Lemon Buttermilk Cake with Lemon Glaze
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (vanilla extract may be substituted)
Glaze
2 cups confectioners sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste
Preheat oven to 350. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
Whisk in lemon zest; set aside.
In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't over mix or try to stir them smooth.
Turn batter out into prepared 8x8 pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
Glaze - In a medium bowl, add 2 cup confectioners sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
Evenly pour glaze over cake (doesn't have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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