Buttermilk Lemon Cake

    Buttermilk Lemon Cake


    36 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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