Lemon Zest Buttermilk Bliss Cake
Lemon Buttermilk Cake Recipe
Indulge in the delightful and refreshing flavor of this Lemon Buttermilk Cake, a perfect treat to brighten up your dessert table. With its moist texture and tangy sweetness, this cake is sure to impress your family and friends. Enjoy it as a standalone dessert or pair it with a warm coffee latte for a delightful afternoon treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vivatta Maida | 1 cup |
| Corn Flour | 1 cup |
| Unsalted Butter | 1 cup |
| Baking Powder | 1/4 teaspoon |
| Baking Soda | 1/4 teaspoon |
| Buttermilk | 2 cups |
| Caster Sugar | 1/4 cup |
| Lemon Zest | 3 tablespoons |
| Lemons (juiced) | 2 lemons |
| Caster Sugar (for syrup) | 1/2 cup |
| Icing Sugar | 1-1/2 cups |
| Lemon Juice (for icing) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Protein | 4 g |
Preparation Time
| Description | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Instructions
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Prepare a loaf tin by greasing it with butter and dusting it with flour to prevent the cake from sticking.
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Sift Dry Ingredients: In a mixing bowl, sift together the Vivatta maida, corn flour, baking powder, and baking soda. Set this dry mixture aside for later use.
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Cream Butter and Sugar: In another bowl, use an electric mixer to beat together the unsalted butter and 1/4 cup of caster sugar until the mixture becomes light and fluffy. Once creamed, gently fold in the lemon zest.
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Prepare the Buttermilk: Take 2 tablespoons of the freshly squeezed lemon juice and mix it into the buttermilk. This will enhance the flavor and tenderness of the cake.
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Combine Ingredients: Gradually add the flour mixture to the butter-sugar mixture, alternating with the buttermilk. Mix until everything is just combined; avoid overmixing to ensure a light cake texture.
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Bake the Cake: Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Place the tin in the preheated oven and bake for about 40 to 50 minutes, or until a skewer inserted into the center comes out clean.
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Cool the Cake: Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack with a baking tray underneath to catch any drips.
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Prepare the Syrup: In a saucepan, combine 1/2 cup of caster sugar and 2 tablespoons of lemon juice. Cook over low heat, stirring until the sugar is completely dissolved.
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Add Syrup to Cake: While the cake is still warm, use a skewer to pierce holes all over the top of the cake. Pour the warm syrup evenly over the cake, allowing it to soak in.
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Make the Icing: To prepare the icing, gradually add the remaining lemon juice to the icing sugar, mixing until you achieve your desired consistency. The icing should be smooth and pourable.
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Finish and Serve: Drizzle the icing over the cooled cake, letting it run down the sides. If desired, sprinkle additional lemon zest on top for a decorative touch. Slice and serve your Lemon Buttermilk Cake alongside a Hot Coffee Latte or Lemon and Rosemary Shortbread Cookies for a delightful experience.
This Lemon Buttermilk Cake not only offers a wonderful balance of flavors but also creates a delightful aroma as it bakes, making it an inviting centerpiece for any gathering or a simple family dessert. Enjoy each slice filled with the goodness of lemons, and let the sweet, tangy flavors transport you to a sunny afternoon. Whether you’re enjoying it with loved ones or savoring a piece alone, this cake is sure to be a treasured recipe in your culinary repertoire.
