Buttermilk Lemon Cake

Buttermilk Lemon Cake


35 people made this

This is a lovely light and lemony cake, very straightforward to make. It has a lemon glaze but it would be equally good with cream cheese icing.


Serves: 12 

  • 10 tablespoons butter
  • 1 1/2 cups (330g) white sugar
  • 3 eggs
  • 1 tablespoon grated lemon zest
  • 2 1/2 cups (310g) sifted plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarb soda
  • 1 teaspoon baking powder
  • 1 cup (250ml) buttermilk
  • 3/4 teaspoon lemon essence
  • 1/2 cup sultanas
  • 1/3 cup (85g) white sugar
  • 85g butter
  • 1 1/2 tablespoons water
  • 2 tablespoons fresh lemon juice

Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

  1. Preheat oven to 170 degrees C. Grease and flour a ring tin.
  2. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.
  3. In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon essence and raisins.
  4. Bake for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.
  5. Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice. Spoon over hot cake.

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