Lemon Buttermilk Cake
This recipe has been around for a long time, due to its great flavor and ease of preparation. It may look ordinary, but it has an extraordinary rich texture and flavor! I like to cut it in small (1 1/2 inch) squares and serve two or three per person.
Makes a 13 x 9 inch sheet cake.
- 1 1/2 c granulated sugar
- 2 1/2 c all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- zest of 3 medium lemons
- 10 Tbsp unsalted butter
- 3 large eggs, lightly beaten
- 1 1/4 c fresh buttermilk
- 1/4 c fresh lemon juice
- 2 Tbsp granulated sugar
- Preheat oven to 350 degrees F; butter and flour a 13 x 9 x 2 inch baking pan.
- In a large mixing bowl, whisk together the sugar, flour, salt, and baking powder.
- Add the butter and zest to the dry ingredients and cut in the butter with a pastry cutter, fork, or your fingers until the mixture looks like coarse meal.
- Add the eggs and buttermilk, mixing with a wooden spoon until fully incorporated. Batter will be slightly lumpy and thick like biscuit batter.
- Spoon batter into the prepared pan, and smooth the top with a spatula. Tap pan on the counter to remove air bubbles.
- Bake 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and place it on a cooling rack. Let the cake rest for 10-15 minutes before glazing as below..
- While cake is resting, combine the juice and sugar in a small saucepan over medium heat; stir until sugar is dissolved, the resulting syrup is clear, and it has thickened a bit.
- Brush all of the syrup evenly over the cake, letting it soak in. If desired sprinkle more lemon zest on top.
- For ease of slicing, allow to cool completely, place cake on a cutting board, and cut with a sharp knife, cleaning knife between cuts. (This cake will store at room temperature for 2-3 days if well-covered.)