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I was really shocked when I found out that this cake used buttermilk. If you have a craving for Lemon Cake but don't have any on hand you can always use regular milk.

Let's Get Started…

The Ingredients To Gather:

• 1 cup (2 sticks) unsalted butter

• 1 3/4 cups sugar

• 2 2/3 cups all-purpose flour, plus more for dusting

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/4 cups buttermilk

• 1 tablespoon lemon zest

• 5 tablespoons lemon juice

• 4 large eggs, at room temperature

• 3/4 cup confectioners' sugar, plus more as needed

The Step By Step Directions To Follow:

1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan.

2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.

3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.

4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter.

5. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Spoon the glaze evenly over the cake.

Finished!

How Do You Serve Your buttermilk Lemon Cake?

Do You Have Extra Glaze Or None At All?

Let Us Know How It Turned Out & How You Sliced It!

Article Source: epicurious