Lemon Buttermilk Cake with Lemon Glaze
"If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has. I used my favorite, foolproof, no mixer, buttermilk cake recipe and worked in lemon three ways: lemon juice, lemon zest, and lemon extract. I love the cake base because it’s fast, easy, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil.The glaze really helps boost the overall lemon profile of the cake. It’s zingy, tangy-yet-sweet, and after pouring the glaze over the warm cake, it seeps into the cake, and makes it even moister, softer, and more lemony...."
INGREDIENTS
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1 1/4 cups all-purpose flour
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3/4 cup granulated sugar
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2 teaspoons baking powder
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pinch salt, optional and to taste
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1 tablespoon lemon zest
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1 large egg
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1/2 cup buttermilk
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1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
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1/4cup lemon juice
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3 tablespoons canola or vegetable oil
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2 teaspoons lemon extract (vanilla extract may be substituted)
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Glaze
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2 cups confectioners' sugar
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about 1/3 cup lemon juice, or as necessary for consistency
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about 1 tablespoon lemon zest, or to taste
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