If there is one cake I would make over and over again, it’ll have to be this Lemon Buttermilk Cake. When I first came across this an episode of Genius recipe from Food52, I immediately bookmarked it and broke out newly acquired Bundt pan.
According to Dorie Greenspan, this crumbly, soft and tender cake recipe is first published in Maida Heatter’s cookbook in 1974. Forty over years later, it is still making its round in the baking world.
This cake is extremely lemony, thanks to the intense coating of fresh lemon syrup. While the cake is still warm, brushing on the lemon syrup allows the exterior of the cake to slowly take in the tanginess. Do not worry if it looks like a lot of syrup (trust me, it isn’t). The cake will not be soaking wet. Instead, you’ll get a moist and citrusy flavor with every bite, it is so-very addictive. The cake keeps well at room temperature for up to 4 days.
175g all-purpose flour
¼ tsp salt
¼ tsp baking soda
Zest from 2 lemons
1 ½ tbsp lemon juice
200g caster/fine sugar
113g unsalted butter + 1 tbsp for buttering the pan – softened at room temperature
½ cup buttermilk (substitute with ½ cup milk + 1 tsp vinegar, stir and sit for 5 mins)
2 large eggs – beaten
½ cup panko breadcrumbs for dusting the pan
60 ml fresh lemon juice
35 g caster sugar / fine sugar
Makes a 6-cup (about 7 inches) Bundt pan
Recipe adapted from here
Preheat oven at 350°F/180°C. Set the wire rack at lowest level.
Brush the Bundt pan generously with butter.
Pour half of the panko breadcrumbs into the Bundt pan and swirl in around to coat the base and sides of the pan. Use your hands and add the remaining breadcrumbs, making sure all the sides are well coated. Tap the excess out onto a piece of paper.
Mix lemon zest and juice together in a small cup and set aside.
In a medium bowl, add flour, baking soda and salt. Use a whisk and stir thoroughly.
Place softened butter and sugar together in a large bowl. Use an electric beater and cream the mixture at low speed until pale and fluffy, about 1 minute.
Add in eggs and continue to whisk until combined.
Whisk in flour mixture in 3 batches, until flour just disappears.
Pour in buttermilk in 2 batches and whisk at low speed for 30 seconds.
Lastly, add in lemon zest mixture and give it a final mix.
Pour into prepared Bundt tin and smooth the top.
Bake at 350°F/180°C for 1 hour or until the cake is deeply golden brown and pulled away slightly from the sides. Insert a skewer into the middle of the cake and if it comes out clean, it is done.
Remove from oven and let it stand for 5 minutes before removing from the tin.
Meanwhile, make the lemon syrup by mixing the lemon juice and sugar together.
Turn the cake out onto a serving tray.
Brush the syrup all over the warm cake, the top and all the sides. It will take a while but make sure to use up all of it.
Allow it to cool completely before serving.