Lemon Buttermilk Cake

3 cups flour
1/2 teaspoon baking soda
3 cups sugar
2 sticks unsalted butter
5 eggs
Zest of 2 lemons
1 cup buttermilk
3 tablespoons lemon juice

For Glaze:
1/2 cup sugar
5 tablespoons lemon juice 

Preheat oven to 350 degrees.

In a bowl, sift together flour and baking soda and set aside. 

Using an electric mixer fitted with the paddle attachment, combine butter and sugar and mix until blended and fluffy – about 2 minutes.  Add eggs and lemon rind and continue to mix until blended.  Turn the mixer down to low speed and add the flour mixture in 3 parts, alternating each addition with the buttermilk.  Stop and scrape down sides of bowl if necessary.  Lastly, mix in lemon juice.

Pour the batter into a well greased and floured bundt pan.  Bake for 55 minutes, until a tester inserted in the middle of the cake comes out clean. 

Allow cake to cool in pan for five minutes.  While cake cools, make glaze by combining sugar and lemon juice and mixing.  Turn the cake out onto a cooling rack and brush with the lemon glaze. 

*Note: Make sure you use all the glaze mixture.  You might need to glaze in a few batches to allow the cake to absorb the liquid, but use it all…it makes such a difference to the flavor of the cake.

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