From the kitchen: Lemon Buttermilk Bundt Cake
TGIF! I hope you had a nice week. Do you have anything fun planned for the weekend? I have four birthdays to celebrate!! I love my friends to death, but I really wish they weren’t born so close together. By the same token, it’s nice to have an excuse to party and hang out all weekend, something that seems to happen less and less as we all begin to settle down. And speaking of settling down, if you have yourself some free time this weekend, I highly suggest you make this lemony buttermilk cake. It’s moist, tart, and just the right amount of sweet – a perfect companion to your Sunday morning. Have an amazing weekend! -xo
Meyer Lemon Buttermilk Cake (adapted from Smitten Kitchen)
Makes 1 bundt (or two loaf pans)
For the cake
2 sticks unsalted butter, at room temperature
2 cups sugar
4 large eggs, room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
For the glaze
1 tablespoon lemon zest
3 1/2 tablespoons freshly squeezed lemon juice
1 1/2 cups confectioners’ sugar, sifted
Heat oven to 350 degrees F. Grease and flour bundt pan. If using loaf pans, grease, flour and line the bottoms with parchment paper.
Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Pour batter into bundt pan and bake for 1 hour, or until a cake tester comes out clean. Let cake cool about 10 minutes and invert onto a cooling rack set over a baking sheet. Let cake cool completely, about an hour or two longer.
For glaze, combine confectioners’ sugar and 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Spoon over top of cake, and allow glaze to drizzle down the sides.