We had a special surprise arrive last Friday ~ our baby decided to arrive a little early! Naturally, when there is a birthday, there must be a birthday cake. This Lemon Buttermilk Cake is quick and easy enough for a sleepy mama to whip together in minutes. It's not only simple to make, but the lemon cake is perfectly lemon-y, refreshing and delicious. To dress it up, I added a simple lemon buttermilk glaze to drizzle over the loaf, with some extra to drizzle on the slices. This cake is so good as-is, but the glaze adds a little something that makes it feel extra special. Adam could not get enough of the baby's birthday cake, and I discovered that despite not being a frosting person, he loves glaze. Who can blame him!
Now to the baby details! We had a baby girl named Greta Rose. She is an easy baby so far and super sweet. Seems fitting I guess, because the same could be said about Lemon Buttermilk Cake! :)
Lemon Buttermilk Cake
Yields 8 to 10 servings
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup canola oil
3/4 cup buttermilk, well-shaken
1 tablespoon lemon zest (finely grated, approx 2 lemons)
1/4 cup lemon juice (approx 1 1/2 lemons)
1 teaspoon vanilla extract
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 to 2 tablespoon(s) buttermilk, well-shaken
- Preheat oven to 350 degrees. Spray 8"x4" loaf pan with baking spray and set aside.
- In a large bowl, whisk together flour, baking powder and salt.
- In a medium bowl, add the sugar, oil, buttermilk, eggs, zest, juice and vanilla and whisk to combine.
- Add buttermilk mixture to flour mixture and whisk to combine. Pour into prepared loaf pan.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
- To prepare glaze, in a small bowl, whisk the powdered sugar, lemon juice and buttermilk until well-blended. Drizzle over cooled cake, as desired.