Easy Moist Lemon Cake with Buttermilk Glaze
This tender, citrusy cake combines fresh lemon zest and juice with tangy buttermilk for exceptional moisture and bright flavor. The cake bakes in a 9x13 pan for easy serving, making it perfect for potlucks, family gatherings, or casual desserts. What sets this version apart is the dual use of lemon zest mixed with sugar to intensify the citrus aroma, plus a simple buttermilk glaze that soaks into the warm cake. The reserved lemon-sugar mixture sprinkled on top adds textural contrast and concentrated lemon flavor in every bite.
Ingredients
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk, room temperaturemilk + lemon juice1 tablespoon lemon juice per cup milkdairy
let sit 5 minutes before using
Full guide → - 3 tablespoons lemon zest, grated from 3 lemons
- ¼ cup lemon juice, from 3 lemons
- 1 teaspoon vanilla extract
- 1 ¾ cups granulated sugar
- 12 tablespoons unsalted butter, softened
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- 3 cups confectioners sugar
- 3 tablespoons lemon juice
- 2 tablespoons buttermilkmilk + lemon juice1 tablespoon lemon juice per cup milkdairy
let sit 5 minutes before using
Full guide →
Instructions
- 1
Preheat oven to 325 degrees and grease a 9x13 inch baking pan
- 2
Whisk together flour, baking powder, baking soda, and salt in a medium bowl
- 3
Combine buttermilk, lemon juice, and vanilla in a liquid measuring cup
- 4
Beat granulated sugar and lemon zest until moist and fragrant for about 1 minute
- 5
Transfer 1/4 cup of the sugar mixture to a small bowl, cover, and set aside
- 6
Add butter to remaining sugar mixture and beat until light and fluffy for about 2 minutes
- 7
Beat in eggs and egg yolk one at a time until combined
- 8
Reduce mixer speed to low and add flour mixture in 3 additions alternating with 2 additions of buttermilk mixture until smooth
- 9
Pour batter into prepared pan and smooth top with offset spatula
- 10
Bake until golden brown and toothpick inserted in center comes out with few moist crumbs attached, 25 to 35 minutes
- 11
Transfer cake to wire rack and cool for 10 minutes
- 12
Whisk together confectioners sugar, lemon juice, and buttermilk until smooth for glaze
- 13
Spread glaze over warm cake using offset spatula
- 14
Sprinkle evenly with reserved sugar mixture
- 15
Cool completely for at least 2 hours before serving
Tips
Room temperature ingredients blend more easily, so take eggs, butter, and buttermilk out 1-2 hours before baking for best results.
Don't overbake - the cake is done when a toothpick has just a few moist crumbs, not when it comes out completely clean.
Apply the glaze while the cake is still warm so it soaks in slightly, creating extra moisture and flavor throughout.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead - glaze and store covered at room temperature.
Serve at room temperature, cut into squares with a sharp knife.
Common Mistakes
Don't skip the resting time for the sugar-zest mixture to avoid muted lemon flavor.
Avoid opening oven door frequently during baking to prevent temperature fluctuations and uneven rising.
Substitutions
Dairy-Free Swaps
let sit 5 minutes before using
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make this cake without buttermilk?
Yes, substitute regular milk with 1 tablespoon lemon juice per cup. Let it sit 5 minutes before using to create a buttermilk substitute.
How do I know when the cake is properly done?
Insert a toothpick in the center - it should come out with just a few moist crumbs attached, not completely clean or wet with batter.
Can I freeze this lemon cake?
Yes, wrap the unglazed cooled cake tightly and freeze up to 3 months. Thaw overnight and add glaze before serving.