About
This cake has so much lemon flavor, it's practically glowing! King Lemon Buttermilk Cake is moist, sunny, tangy, and rich with that lovely addition of buttermilk and of course, butter! But the real treat is the homemade lemon glaze which soaks right into the cake, ensuring every bite is tender and packed with electrically vibrant citrus flavor! It's royally golden and royal in flavor, which is why it takes the crown as the King Lemon Buttermilk Cake!
Ingredients
- For the cake:
- 1 1/2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon table salt
- 2 teaspoons baking powder
- 3 lemons, zested
- 10 tablespoons unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 1/4 cups buttermilk, room temperature
- For the glaze:
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons granulated sugar
Directions
Step 1 -Position an oven rack in the middle of the oven, then preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 9x13-inch baking pan.
Step 3 -In a large mixing bowl, add 1 1/2 cups of the granulated sugar, the flour, the salt, and the baking powder and whisk to combine.
Step 4 -Add the lemon zest and the butter to the sugar mixture and using an electric hand mixer, beat on medium speed until the mixture is uniform in texture.
Step 5 -Add the eggs, 1 at a time, to the sugar mixture and beat well until each of the eggs is fully incorporated before adding the next one.
Step 6 -With the mixer on low speed, slowly add the buttermilk to the sugar mixture, making sure to scrape the sides of the bowl halfway through and then once more after all of the buttermilk is added.
Step 7 -Increase the mixer speed to medium-high and beat until the buttermilk mixture is fully combined into a batter, about 20-30 seconds. The batter may appear slightly curdled.
Step 8 -Pour the batter into the prepared pan, leveling out the top with a spatula.
Step 9 -Bake until the cake is golden-brown at the edges, beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, about 30 minutes.
Step 10 -Transfer the cake to a cooling rack and let it cool for 15 minutes.
Step 11 -In a microwave-safe bowl or measuring cup, add the lemon juice and the remaining sugar and stir to combine.
Step 12 -Microwave the lemon-sugar mixture on high power for 40 seconds and then in 10-second intervals, stirring after each interval, until the sugar is completely dissolved.
Step 13 -Immediately brush the lemon syrup over the lukewarm cake and allow it to soak in, continuing to brush and dab the cake with the lemon syrup until it has all soaked in.
Step 14 -Slice the cake and serve.
