Lemon Buttermilk Cake (Baking at Home with The Culinary Institute of America)

As one of the office bakers, I was volunteered to bake rewards for people giving in one of our office fundraisers. Coordinating with a coworker who is also baking a cake (their chocolate) I decided this recipe looked simple and tasty. I’m always surprised when people are intimidated by baking cakes and prefer boxed mixes, since the only difference I’ve ever found between the process of making the two is that you end up dirtying a few more spoons and bowls with making cakes from scratch.

Lemon Buttermilk Cake

2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter
1 3/4 cups granulated sugar
1 Tbsp grated lemon zest
4 large eggs
1 1/4 cup buttermilk
5 Tbsp freshly squeezed lemon juice
3/4 cup confectioners sugar
1 Tbsp hot water

Preheat oven to 350°F. Lightly grease and flour a 9-inch bundt pan. Sift the flour, baking soda, and salt into a bowl and set aside.

Cream together butter, sugar and lemon zest until the mixture is smooth and light in texture, about 5 minutes. Add the eggs one at a time, beating after each addition.

Alternate adding sifted dry ingredients and buttermilk to the creamed mixture in three additions. Mixing until just incorporated. Increase mixing speed and mix until very light and smooth, until light and smooth, another two minutes. Add 4 Tbsp of the lemon juice and blend until just evenly mixed, about 30 seconds.

Pour the batter into the prepared Bundt pan and bake until the center of the cake springs back when touched and a skewer inserted comes out clean–about 65 to 75 minutes.

Remove from oven and let cool completely on wire rack and then invert the pan and turn out the cake onto the wire rack.

Combine the confectioners sugar, hot water and the remaining 1 Tbsp of lemon juice and stir until very smooth. Add more sugar or water as necessary to achieve glazing consistency (similar to that of liquid honey*). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate.

Slice and serve at room temperature.

*Oh, but doesn’t a honey based glaze sound lovely?! Perhaps next time.