Old-Timey Lemon Buttermilk Cake

Lemon and buttermilk – makes me think of summer winds, cotton dresses and thick slices of freshly baked Bundt cake… the perfect recipe to make with  my buttery yellow Bundt pan…

In celebrating the vintage nature of my cookware, I give you an old-fashioned cake recipe, seasoned only with buttermilk and fresh lemons, with an extra lemony glaze drizzled all over.Adapted from Baking and Books – a great foodie blog you should check out!

Old-Timey Lemon Buttermilk Cake

Ingredients:

  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Grated zest of 2 large lemons
  • Juice of 1 large lemon (about 2 1/2 tablespoons)

For the Glaze:

  • 2 cups confectioners sugar
  • Juice of 1 large lemon (about 2 1/2 tablespoons)

Directions

Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan (mine was smaller, so I poured the extra in a little loaf pan) and set aside. Using the paddle attachment of an electric mixer, cream the butter and sugar together in a large bowl until fluffy and pale. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.

Sift the flour, baking soda, and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Don’t overmix; just fold gently until the batter looks well blended. Fold in the lemon zest and juice.

Scrape the batter into the prepared pan, stopping about 2 inches from the top, smoothing the top with a rubber spatula. Bake the cake for 1 hour to 1 hour and 15 minutes, or until a tester inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan (Note: if using smaller pan, check it at 45 min.). Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.

For the glaze: in a medium bowl add the lemon juice to the 2 cups of confectioners sugar, mixing vigorously to get rid of any lumps of sugar. If the glaze isn’t thick enough to coat the cake, add more sugar 1 tablespoon at a time, mixing well between additions. The glaze should be thick but pourable.

Invert cake onto a wire rack set over a baking sheet. Spoon the glaze over hot cake and allow to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.

Just because I couldn’t ignore the bright daffodils in Grant’s front yard, I picked a bunch and arranged them with a few dogwood sprigs for a little Bundt centerpiece. So pretty!

The cake is moist and flavorful – and that glaze! I thought it tasted like something you’d get from a bakery at $3 per slice.

Yum – enjoy with coffee or tea.

Happy Spring, friends! xoxo

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