Buttermilk Lemon Cake

    (54)
    1 hour 15 minutes

    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.


    37 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (54)

    Reviews in English (50)

    by
    105

    What a gem! It's not often I'm this wowed by a cake, this impressed with a recipe. Comparing it to some other 5-star cakes is almost unfair. As if the cake isn't good enough on its own, the rich, buttery, sweet lemon glaze (which I gradually brushed on with a pastry brush) soaks in and transforms this into something celestial. The kind of cake that when you taste that first bite you close your eyes and sigh, "Mmmmm." (I'm not kidding) This cake is so good, so delicious, so perfect, that it almost defies description and it will probably sound trite when I try. It is fluffy, moist, light, buttery, lemony and pretty as a picture. A simply lovely lemon cake. I can't imagine making this cake any differently than how the recipe directs. I can only imagine that any change would change its perfection. Leave OUT the glaze? No! Frost with butter cream? Please don't! Don't fill it, don't frost it, don't add, take out or change anything. This is one of the best cakes, if made as the submitter directs, you'll ever eat. (Oh... I forgot. I did leave out the raisins. That was a good thing.)  -  06 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    41

    I have a very similar recipe for a lemon loaf (baked in the large loaf pan). We don't use the lemon extract or raisins and use more zest. Also, instead of the frosting, it's really good to combine about 3/4 cup each of fresh lemon juice and sugar to use as a glaze. When the cake comes out of the oven, let it cool for about 15 minutes, then poke it all over with the slender skewer and pour the glaze over. It will soak it up and it adds amazing flavor. Highly recommended.  -  14 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    30

    This cake is absolutely divine! Great texture, and even my BF who hates lemon loves this cake. I've made it twice now but instead of raisins I use fresh blueberries- so yummy!  -  06 Feb 2011  (Review from Allrecipes USA and Canada)

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