Enjoy this fabulous lemon buttermilk cake as a breakfast or brunch pastry, or as a simple dessert. Although it keeps well for several days, it disappears quickly at our house!
Enjoy this fabulous lemon buttermilk cake as a breakfast or brunch pastry, or as a simple dessert. Although it keeps well for several days, it disappears quickly at our house!
Lightly brush the Bundt pan with butter. Sprinkle with flour, tap the pan to distribute evenly and shake off the excess flour. Zest and juice two lemons.
Cream together 180 grams (6 ½ oz) of soft butter with 300 grams (11 oz) of sugar until the mixture is light and smooth.
Add two eggs, one at a time, and the zest of two lemons, scraping down the sides of the bowl once or twice.
Sift together 350 grams (12 oz) of flour and ½ teaspoon of baking soda. Add ½ teaspoon of salt.
Alternate adding the flour mixture, with 200 ml (7 fl oz) of buttermilk and the juice of 2 lemons, mixing on low speed just until incorporated.
Pour the batter into the prepared pan and bake at a 180°C (350°F) for 1 hour, until an inserted skewer comes out clean.
Slightly cool the cake in the pan, unmold and cool completely.
Dust the cake with powdered sugar or coat with a glaze, and serve.
Another delicious bundt cake is this Austrian lemon poppy seed bundt cake.
By Daniella
Автор Daniella
Автор Daniella
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