Best Lemon Buttermilk Cake Recipe

Prepare to fall in love with this Best Lemon Buttermilk Cake Recipe: a cake that sings with bright lemony notes, boasts an irresistibly tender crumb, and dazzles with a creamy, tangy frosting you’ll be tempted to eat by the spoonful. Whether you bake it for birthdays, spring brunches, or simply as a treat for yourself, this stunning layer cake is endlessly crowd-pleasing. The balance of juicy citrus and rich buttermilk, all encased in swirls of velvety frosting, makes every bite an indulgent celebration. Trust me, once you try this, you’ll never look at ordinary lemon cake the same way again!

Ingredients You’ll Need

Ready to make the magic happen? You’ll be amazed by how each ingredient, simple on its own, turns essential in the Best Lemon Buttermilk Cake Recipe. Every item plays its role: from flour that yields fluffiness, to zesty lemon that brightens each mouthful, to creamy buttermilk that provides signature moistness. Here’s exactly what you’ll need, plus a bit of extra wisdom for perfect results.

• Cake flour: Yields a beautifully light crumb; if swapping for all-purpose flour, use the suggested cornstarch trick for tenderness.
• Baking powder: Provides most of the lift and ensures your cake rises tall and proud.
• Baking soda: Just a touch—it works with the buttermilk for an extra-light texture.
• Salt: Balances the sweetness and heightens all the bright flavors.
• Granulated sugar: Not just sweetening but also helps tenderize and aerate the cake when creamed.
• Unsalted butter: Essential richness and structure; make sure it’s softened for easy creaming.
• Large eggs: They bind the batter and add both structure and moisture.
• Vegetable oil: Makes your cake extra-moist and keeps it soft even after chilling.
• Lemon zest: Brings that truly fresh lemony zing—use a microplane for fine, flavorful flakes!
• Vanilla extract: Rounds out and mellows the citrus, adding warmth in every slice.
• Lemon extract: Deepens the lemon flavor in a way zest alone can’t quite match.
• Yellow food coloring (optional): For that gorgeous, golden crumb—totally optional but fun!
• Whole-fat buttermilk: Gives the cake its signature tang and that plush, velvety texture.
• Additional unsalted butter (for frosting): Adds luxurious body and creaminess to your lemon frosting.
• Buttermilk (for frosting): Enhances the tang even further and softens the sweetness of powdered sugar.
• Lemon juice (for frosting): The juice you saved from zesting infuses the frosting with pure lemon flavor.
• Powdered sugar: Sweetens and creates that cloud-like, dreamy texture in the frosting—add gradually to reach your perfect consistency.

How to Make Best Lemon Buttermilk Cake Recipe

Step 1: Prep the Pans and Oven

Start by preheating your oven to 350 degrees F. Give two 9-inch round cake pans a generous spray or a thorough greasing, then line them with parchment circles cut to fit perfectly (tracing the pans makes this easy). This step is your secret weapon for guaranteed cake release—no sticking, only flawless cakes!

Step 2: Cream Butter and Sugar

In your trusty stand mixer, beat the softened butter and sugar together on high until the mixture is ultra light and fluffy—about 3 to 5 minutes. This is where a lot of magic happens: you’re aerating the batter for a tender crumb and ensuring the sugar dissolves into the butter.

Step 3: Whisk the Dry Ingredients

Meanwhile, in a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Give them a quick whisk to evenly distribute all those essential leaveners, ensuring every bite of cake is light and dreamy.

Step 4: Add the Eggs and Flavorings

Once your butter and sugar are creamy, scrape down the bowl. Set your mixer to low, then add the eggs (one at a time), vegetable oil, lemon zest, vanilla extract, lemon extract, and food coloring if you’re using it. A gentle mix-in here means the batter stays airy and well-incorporated.

Step 5: Mix in Dry Ingredients and Buttermilk

Scrape the bowl again for thorough mixing, then, on low, alternate adding your flour mixture and buttermilk, starting and ending with the dry mix. This gradual method helps keep the cake fluffy—mix only until just combined. If ever there was a time not to over-mix, this is it!

Step 6: Bake the Layers

Divide the batter equally between your prepared pans—an offset spatula is handy for smoothing tops. Pop onto the middle rack and bake for 30 minutes, undisturbed. The aroma alone will be irresistible!

Step 7: Check for Doneness

If the centers are puffed, insert a toothpick; if it comes out clean, you’re golden. Wet batter means another 5 to 10 minutes needed, so don’t rush. This is the secret to perfectly baked, moist layers every time.

Step 8: Cool the Cakes

Let the cakes rest in their pans for about 10 minutes, then carefully flip onto a wire rack. Peel away the parchment and allow them to cool completely—patience pays off for the ultimate frosting texture.

Step 9: Make the Lemon Frosting

Once your cakes are completely cool, beat the butter for frosting until ultra fluffy. Scrape down, then add the buttermilk and lemon juice. Work in the powdered sugar one cup at a time until you have billows of dreamy, lemony frosting—the more you beat, the fluffier it gets!

Step 10: Perfect the Frosting Consistency

If, after 5 cups of sugar, the frosting seems runny, add another cup or two and beat until smooth and easy to spread. You want frosting that holds a swoop but isn’t stiff. Adjust sugar as needed—it’s all about your dream slice!

Step 11: Assemble the Cake

Set the first layer on your favorite cake stand. Pile on 2 cups of frosting and spread gently to the edges. Layer number two goes on top, centered and gently pressed to level. Now’s the time to scoop on the rest of the frosting and smooth the sides generously.

Step 12: Smooth and Finish

With a spatula, turn the cake stand to smooth your sides, then go wild with some swoops and swirls on the top—it’s part of the homemade charm. Wipe the cake stand’s edge with a lightly wet towel for a pristine finish.

Step 13: Let Set and Serve

Cover your masterpiece and let rest at room temperature for up to 4 days, or refrigerate for up to a week. Before serving, bring it back to room temperature for the perfect, melt-in-your-mouth experience—the Best Lemon Buttermilk Cake Recipe always reaches its flavor peak this way!

How to Serve Best Lemon Buttermilk Cake Recipe

Garnishes

Dress your creation to impress! Try delicate curls of fresh lemon zest, thin lemon slices, or even a scatter of edible flowers for a delightfully spring-like finish. Powdered sugar dusted lightly over the top brings a whimsical touch and looks beautiful atop those buttery frosting swirls.

Side Dishes

This cake begs for companions that enhance its bright flavor profile. Think platters of fresh berries, creamy vanilla ice cream, or a tart berry coulis. For something truly refreshing with brunch, serve alongside a glass of sparkling lemonade or a cup of Earl Grey tea.

Creative Ways to Present

If you’re feeling playful, try slicing the cake into elegant squares for a tea party, or dress up the layers with extra lemon curd between them for a luscious surprise. Cupcake versions are perfect for picnics, while a drizzle of white chocolate can bring a touch of elegance for celebrations.

Make Ahead and Storage

Storing Leftovers

Thanks to its moist crumb and luscious frosting, this cake stores beautifully! Keep any leftover slices in an airtight container at room temperature for up to 4 days, or pop in the fridge for up to a week. Just be sure to let slices come to room temperature before eating.

Freezing

The Best Lemon Buttermilk Cake Recipe is surprisingly freeze-friendly. Wrap individual slices (or even whole, unfrosted layers) tightly in plastic wrap, then foil. Store for up to 2 months. Thaw overnight in the fridge, then let them sit out until they’re soft and utterly delicious again.

Reheating

No need to reheat, but if you love a just-baked texture, you can microwave a slice for 10 seconds. This softens the frosting and brings back that fresh-from-the-oven vibe—it’s like a bakery treat, all over again!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest truly shine in this recipe, giving a punchy, pure lemon flavor. Bottled will work in a pinch, but for the very best results and vibrant taste, I always recommend fresh.

What if I don’t have cake flour?

No cake flour? No problem! Just measure out 2 1/2 cups of all-purpose flour and add 1/4 cup of cornstarch, then sift together. This mimics the lower protein content of cake flour and keeps your cake tender.

Can I turn this recipe into cupcakes?

Absolutely! This batter transforms beautifully into cupcakes. Just fill cupcake liners 2/3 full and bake at 350 degrees F for 18-22 minutes, or until golden and springy.

How do I keep my cake from sticking to the pans?

The parchment-lined pan trick is your best friend: grease, line with cut-out parchment circles, then grease again. Cakes will release cleanly every single time—no crumbling or frustration.

Is the yellow food coloring necessary?

Not at all—it’s totally optional! The coloring gives a sunny, classic look, but if you prefer to keep things natural, skip it. The flavor and tenderness of your Best Lemon Buttermilk Cake Recipe will be just as spectacular.

Final Thoughts

Give this Best Lemon Buttermilk Cake Recipe a place in your kitchen and your heart—it’s just too scrumptious not to share. Each forkful brings a burst of bright lemon and a tender, buttery crumb that friends and family will adore. If you love citrus or crave a cake that effortlessly steals the show, this is the one to bake. Happy baking!

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