Lemon Burst Buttermilk Cake is a classic, bakery-style loaf cake that’s soft, moist, and packed with bright lemon flavor. The combination of real lemon juice, fresh zest, and tangy buttermilk creates a perfectly balanced cake that’s sweet, refreshing, and incredibly tender. Finished with a smooth lemon glaze, this cake is ideal for brunch, dessert, or a simple afternoon treat with coffee or tea.
Ingredients
For the cake
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup butter, softened
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 3/4 cup buttermilk
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
For the glaze
• 1 1/2 cups powdered sugar
• 1 tablespoon heavy cream
• 2 tablespoons lemon juice
• 1 1/2 tablespoons lemon zest, divided
Instructions
• Preheat the oven to 350°F and spray two loaf pans with cooking spray
• Sift together flour, baking powder, salt, and baking soda
• Cream butter, sugar, and vanilla until light and fluffy
• Add eggs one at a time, beating well after each addition
• Mix 2 tablespoons lemon zest into the batter
• Combine buttermilk and lemon juice
• Add dry ingredients and buttermilk mixture alternately to the batter, mixing until fully combined
• Divide batter evenly between loaf pans and gently tap to remove air bubbles
• Bake for 35–40 minutes until a toothpick inserted shows moist crumbs
• Cool in pans, then transfer to a rack to cool completely
• Mix glaze ingredients until smooth and drizzle over cooled loaves
• Sprinkle with reserved lemon zest, slice, and serve
Serving and Storage Tips
Serve this cake slightly warm or at room temperature for the best flavor. It pairs beautifully with coffee, tea, or fresh berries. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months.
Variations
• Lemon Blueberry Buttermilk Cake by folding fresh or frozen blueberries into the batter
• Lemon Raspberry Loaf using raspberries for a tart contrast
• Lemon Poppy Seed Cake by adding poppy seeds for texture
• Lemon Almond Cake with almond extract and sliced almonds on top
• Lemon Coconut Cake using shredded coconut in the batter
• Meyer Lemon Cake for a sweeter, floral citrus flavor
• Lemon Cream Cheese Swirl Cake with a cream cheese ribbon
• Lemon Orange Citrus Cake using half lemon and half orange juice
• Lemon Lavender Cake with culinary lavender for a floral touch
• Gluten-Free Lemon Cake using a 1:1 gluten-free flour blend
• Lemon Yogurt Cake replacing buttermilk with Greek yogurt
• Lemon Pound Cake Style by increasing butter slightly for richness
• Lemon Honey Cake replacing part of the sugar with honey
• Lemon Strawberry Cake with diced strawberries folded in
• Lemon Vanilla Bean Cake using vanilla bean paste for deeper flavor
FAQs
- Can I make this cake in one pan instead of two? Yes, use a bundt pan or 9×13 pan and adjust baking time.
- Can I use bottled lemon juice? Fresh lemon juice is recommended for best flavor.
- What if I don’t have buttermilk? Mix milk with lemon juice or vinegar as a substitute.
- Can I skip the glaze? Yes, the cake is delicious on its own.
- Why is my cake dense? Overmixing can cause a dense texture.
- Can I freeze the cake? Yes, wrap tightly and freeze for up to 2 months.
- How do I know when it’s done? A toothpick should show moist crumbs, not wet batter.
- Can I reduce the sugar? Slightly, but it may affect moisture and texture.
- What’s the best pan to use? Metal loaf pans work best for even baking.
- Can I add nuts? Yes, chopped walnuts or pecans work well.
Lemon Burst Buttermilk Cake is a timeless recipe that delivers bold citrus flavor, a moist crumb, and an elegant finish. Whether served at brunch, gifted to friends, or enjoyed as a simple dessert, this cake is reliable, versatile, and always impressive. With easy variations and make-ahead convenience, it’s a lemon lover’s must-bake recipe.
PrintLemon Burst Buttermilk Cake
Description
Lemon Burst Buttermilk Cake is a classic, bakery-style loaf cake that’s soft, moist, and packed with bright lemon flavor. The combination of real lemon juice, fresh zest, and tangy buttermilk creates a perfectly balanced cake that’s sweet, refreshing, and incredibly tender. Finished with a smooth lemon glaze, this cake is ideal for brunch, dessert, or a simple afternoon treat with coffee or tea.
Ingredients
For the cake
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup butter, softened
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 3/4 cup buttermilk
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
For the glaze
• 1 1/2 cups powdered sugar
• 1 tablespoon heavy cream
• 2 tablespoons lemon juice
• 1 1/2 tablespoons lemon zest, divided
Instructions
Preheat the oven to 350°F and spray two loaf pans with cooking spray
• Sift together flour, baking powder, salt, and baking soda
• Cream butter, sugar, and vanilla until light and fluffy
• Add eggs one at a time, beating well after each addition
• Mix 2 tablespoons lemon zest into the batter
• Combine buttermilk and lemon juice
• Add dry ingredients and buttermilk mixture alternately to the batter, mixing until fully combined
• Divide batter evenly between loaf pans and gently tap to remove air bubbles
• Bake for 35–40 minutes until a toothpick inserted shows moist crumbs
• Cool in pans, then transfer to a rack to cool completely
• Mix glaze ingredients until smooth and drizzle over cooled loaves
• Sprinkle with reserved lemon zest, slice, and serve
Notes
Serve this cake slightly warm or at room temperature for the best flavor. It pairs beautifully with coffee, tea, or fresh berries. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months.