Lemon Buttermilk Cake
A classic lemon loaf cake may not be the first thing that comes to your mind when you think of fall baking, but it’s what I was in the mood for and so it shall be! :) Lemon cake is one of my best friend’s favorite baked goods, and I think it’s become one of mine as well by proxy. It’s a bakery staple that I’ve made countless times over the years.
This recipe is going to utilize the reverse creaming method. The regular creaming method is the classic way most of us make cookies and cakes: cream butter and sugar together in a mixer until fluffy. Reverse creaming starts by mixing together all of the dry ingredients, then breaking the butter into the mixture. Once a sandy texture is achieved, the air is added to the batter by mixing the ingredients on medium high for a moment, then adding the liquid and eggs together at the end. Reverse creaming still requires a mixer, but could be done with a hand mixer if you don’t have a stand mixer. Compared to standard creaming, the reverse method will give you a lighter cake (from my experience) and it’s a bit easier because you can start with cold butter.
Recipe Notes: To make this as a bundt cake, double the recipe. It can also be baked in a mini loaf pan or mini bundt pan, just expect a much shorter bake time. I highly recommend making the lemon soak, it’s a crucial part of lemon cake that shouldn’t be left out. Otherwise you may as well just make a vanilla cake!
lemon cake
Makes 1 standard loaf
*If using a bundt pan, double the recipe
For the cake:
2 cups (240g) all purpose flour
1 cup (200g) granulated sugar
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 1/4 stick butter (142g), cold and cubed
2 eggs
1 yolk
2/3 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons lemon juice
For the lemon soak:
4 tablespoons lemon juice
4 tablespoons granulated sugar
For the glaze:
1 1/2 cups powdered sugar, sifted
3 to 4 tablespoons milk, cream, or lemon juice
Candied citrus, herbs, or flowers, to decorate (optional)
Preheat the oven to 350º F. Grease and line a standard sized loaf pan (1lb capacity) with parchment paper and set aside. Baker’s Note: I like to use loaf pans that are more narrow than they are wide, like a pullman pan.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt on low speed.
Add the cold butter cubes to the bowl and allow to mix on low speed for 4 to 5 minutes. The butter will slowly break down and eventually there will be none visible (see example photo at end of this recipe). When the butter is mostly broken in and invisible, turn the mixer up to medium speed for 2 minutes to incorporate some air.
Stir together the buttermilk, eggs, yolk, vanilla and lemon juice. Reduce to low speed and pour in the wet ingredients while the mixer runs. Once all of the ingredients are combined, turn up the speed to medium for 30 seconds, then turn off the mixer.
Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour (time can vary slightly depending on what loaf pan you choose) or until risen, golden, and set in the center. Test with a toothpick or knife in the center of the cake; if no batter is stuck on the knife after a poke, it’s good to go! You can also try very softly pushing in a part of the cake with your finger, it should rise back into place if the cake is done. While the cake bakes, continue to make the soak and the glaze.
For the soak, combine the lemon juice and sugar for the soak in a small pot. Simmer for 2 minutes and remove from heat. To make the glaze, combine powdered sugar with the cream and whisk together until smooth and slightly runny. If too thick, add a dash more liquid. If too thin, add a little more powdered sugar. No biggie.
When the cake comes out of the oven, poke it all over with a toothpick or skewer and immediately brush on the lemon soak. It can take a few minutes to absorb all of it, so brush it on in several batches. Let the cake cool for 30 minutes, then pour the glaze over the loaf and allow it to set briefly before slicing.
How to store it: Leftover lemon cake will stay fresh in an airtight container kept on the counter for 2-3 days.
