Happy Daylight Savings! I definitely forgot about it until yesterday, but luckily today was the day we fall back, so I didn’t unexpectedly lose an hour. I had a lazy day today, running errands and doing housework, but it made me miss all my lazy days at home over break. Which reminded me of this wonderful lemon cake I made towards the end of my September break!
I adapted the recipe from King Arthur Flour based on my tastes and how many lemons I had. I only had two, so that’s what went in the cake! I also changed the order of mixing the ingredients, since creaming butter into a flour mixture seemed weird to me. I mixed the wet ingredients together and the dry ingredients together and them mixed them all up together with buttermilk, which is what I usually do with cakes. I’m not sure how much the order really matters but it seems to me that you might get some weird textures going on if you mix the butter into the flour before mixing it with other wet ingredients, but feel free to follow my method or the original one!
Anyway, this cake turned out wonderfully! It had a bright lemon flavor, accented by the lemon glaze brushed over the top and allowed to soak into the cake, and it was soft and fluffy, but not the slightest bit dry. This is definitely a recipe I’ll go back to if I have lemons and buttermilk to use up! Here’s the recipe I made:
Lemon Buttermilk Cake
adapted from King Arthur Flour
Makes 1 9×13 pan
2 1/2 cups all-purpose flour
1 tsp salt
2 tsp baking powder
Zest of 2 lemons
1 1/2 cups granulated sugar
10 tbsp (1 1/4 sticks) unsalted butter, softened
1 1/4 cups reduced-fat buttermilk
Juice of 2 lemons
2 tbsp granulated sugar
Preheat the oven to 350˚F and grease a 9×13 pan (I used glass).
Sift together the flour, salt, baking powder, and lemon zest.
Cream together the butter and sugar until a smooth paste forms. Beat in the three eggs. Add the dry ingredients to the butter mixture in 2 parts, alternating with half the buttermilk after half the dry ingredients. Mix until well-combined.
Pour the batter into the greased pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool for at least 5-10 minutes.
While the cake is cooling, make the lemon glaze by mixing the lemon juice and sugar in a microwave safe bowl. Microwave in 30 second intervals and stir until the sugar is dissolved in the lemon juice.
Use a toothpick to poke holes in the cake (I did them about an inch apart all over the cake) for the glaze to sink into. Brush the glaze over the cake evenly until it has all been used up and absorbed by the cake, leaving a glossy sheen on top of the cake. Allow to cool, then cut, serve, and enjoy!