Lemon Buttermilk Cake Recipe

Lemon Buttermilk Cake Recipe

How To Make Lemon Buttermilk Cake

Infused with lemon zest and topped with lemon glaze, this tender and moist buttermilk cake is definitely a treat for true citrus lovers.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



For Cake:

  • cupcake flour
  • 1tspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • ¾cupbuttermilk,room temperature
  • 3tbspzest,grated
  • ¼cuplemon juice,(3 lemons)
  • 1tspvanilla
  • cupsugar
  • butter sticks,softened
  • 3large eggs
  • 1egg yolk,room temperature

For Glaze:

  • 3cupspowdered sugar
  • 3tbsplemon juice
  • 2tbspmilk



    1. In a medium bowl, combine flour, baking powder, baking soda and salt, set aside.

    2. In a liquid measuring cup, combine buttermilk, lemon juice and vanilla, set aside.

    3. With a stand mixer, beat sugar and lemon zest until smooth. Transfer ¼ cup sugar mixture to small bowl, cover and set aside.

    4. Add butter to remaining sugar in mixer and beat until light and fluffy. Beat in eggs and egg yolk one at a time. On low speed, add flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture. Beat until smooth.

    5. Pour batter into a greased and floured 10×15-inch pan and smooth the top with a spatula. Bake at 325 degrees F, for 25-35 minutes, or until golden brown. Transfer to wire rack and let cool 10 minutes.

    6. 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.


    • Calories: 373.18kcal
    • Fat: 10.74g
    • Saturated Fat: 6.34g
    • Trans Fat: 0.37g
    • Monounsaturated Fat: 2.91g
    • Polyunsaturated Fat: 0.67g
    • Carbohydrates: 66.48g
    • Fiber: 0.41g
    • Sugar: 47.78g
    • Protein: 3.86g
    • Cholesterol: 71.93mg
    • Sodium: 226.90mg
    • Calcium: 52.70mg
    • Potassium: 71.33mg
    • Iron: 1.95mg
    • Vitamin A: 99.35µg
    • Vitamin C: 2.88mg
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