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.