Every time I make a lemon cake, the entire flat fills with a beautiful spring or summer scent. There is a strong lemon aroma permeating the air, and when fresh lemons and buttermilk are combined to form a cake, nothing but deliciousness can result! I guarantee that this lemon buttermilk cake will be beautifully moist and fluffy.
Take all the ingredients out of the fridge one hour before baking to bring them to room temperature in order to make the cake fluffy. In addition, the cake gets a strong lemon flavor from steeping the sugar and lemon zest in lemon juice for an hour. With a cake drink, which is applied just after baking, it gets juicy. To achieve this, sprinkle a combination of lemon juice and powdered sugar over the still-warm cake after piercing it several times with a wooden stick. As a consequence, the freshly squeezed lemon juice soaks up into the cake thoroughly and gives it a great juicy texture. The cake won’t dry out at all even after three days of storage if you finish it off by sprinkling it with a lemon powdered sugar glaze. With us, the cake did not last any longer. But I can well envision
For the batter :
250 g butter, room temperature
250 g sugar
1 pack of vanilla sugar
1 pinch of salt
4 eggs (small M)
1 organic lemon, squeezed and zest
400 g flour
1 tsp baking powder
1tsp baking soda 200 ml buttermilk, at room temperature
For the form :
1 tablespoon butter
For the potion :
5 tbsp lemon juice
5 tbsp powdered sugar
For the glaze :
100 g icing sugar
3 tbsp lemon juice
Take all the ingredients out of the fridge an hour before baking so that they come to room temperature.
Rinse the lemon in hot water, rub dry and grate the lemon zest. Mix the zest with the sugar and leave it to stand for an hour.
Preheat the oven to 180 °C top and bottom heat. Grease a tube base springform pan and dust with a little flour.
In a mixing bowl, cream the warm butter with the lemon sugar, vanilla sugar, and salt for at least 3 minutes. Once each egg has been added, stir.. Then sift in the flour, baking soda, and baking powder and briefly stir in together with the buttermilk and the squeezed lemon juice.
Pour the batter into the springform pan, smooth it out a little and let it bake for about 45 minutes on the middle shelf. Don’t forget the chopstick test!
Take the cake out of the oven, let it cool for 10 minutes, and poke the still-warm cake several times with a toothpick/wooden skewer. Make a cake potion with powdered sugar and lemon juice and spread it over the warm cake, allowing the potion to penetrate deep into the holes. Now let the cake stand for 10 minutes.
Then loosen the edge of the springform pan, turn the cake out onto the wire rack and leave it to cool. Make a frosting with the sifted powdered sugar and lemon juice, mix until smooth, and spread over the top of the cake. If you like, you can decorate the cake with a little lemon zest.
The cake stays super fresh for at least 3 days in an airtight container.