Zesty Lemon Buttermilk Cake with Lemon Syrup and Icing

Lemon Buttermilk Cake Recipe

Description
This Lemon Buttermilk Cake Recipe is a delightful treat brimming with zesty lemon flavors and a tender crumb, thanks to the combination of buttermilk and corn flour. Perfect for breakfast, an afternoon snack, or even as a centerpiece at high tea and continental theme parties, this cake is utterly irresistible. It’s a refreshing choice for any occasion, especially when paired with a Hot Coffee Latte and Lemon and Rosemary Shortbread Cookies.

Cuisine: Continental
Course: Dessert
Diet: Vegetarian

Ingredients

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Instructions

1. Preheat the Oven
   Begin by preheating your oven to 180°C (350°F). Grease a loaf tin with butter and lightly dust it with flour to prevent sticking.

2. Sift the Dry Ingredients
   In a mixing bowl, sift together 1 cup of Vivatta Maida (all-purpose flour), 1 cup of corn flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Set aside.

3. Prepare the Butter and Sugar Mixture
   In another large mixing bowl, beat 1 cup of unsalted butter and 1/4 cup of caster sugar together until the mixture becomes light and fluffy. Add 3 tablespoons of lemon zest to this mixture and stir to combine.

4. Prepare the Buttermilk
   Take 2 cups of buttermilk and add a half teaspoon of lemon juice into it. Mix well and set aside.

5. Combine Wet and Dry Ingredients
   Gradually add the sifted flour mixture into the butter-sugar mixture, alternating with the buttermilk, and mix until everything is well combined. Be sure not to overmix.

6. Bake the Cake
   Pour the prepared batter into the greased loaf tin and bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the center comes out clean.

7. Cool the Cake
   Once baked, remove the cake from the oven and allow it to cool on a wire rack. Place a baking tray underneath the rack to catch any drips from the syrup and icing.

8. Prepare the Syrup
   For the syrup, juice 2 lemons and add the juice to a saucepan with 1/2 cup of caster sugar. Heat the mixture on low, stirring until the sugar dissolves completely.

9. Add the Syrup to the Cake
   Using a skewer, gently pierce the warm cake all over. Pour the prepared syrup over the cake while it’s still warm, allowing it to soak in and enhance the flavor.

10. Prepare the Icing
    To make the icing, gradually add 2 tablespoons of lemon juice into 1-1/2 cups of icing sugar, stirring until you reach your desired consistency.

11. Finish the Cake
    Drizzle the icing generously over the cooled cake, letting the extra icing drizzle down into the tray. For an added touch, sprinkle some lemon zest over the top for a burst of citrusy fragrance.

12. Serve
    Slice and serve the Lemon Buttermilk Cake on its own or alongside a Hot Coffee Latte and Lemon and Rosemary Shortbread Cookies for a complete treat.

Enjoy the irresistible blend of tangy lemon, moist buttermilk, and a fluffy texture that makes this cake a delightful centerpiece for any occasion.