Slice of lemon buttermilk cake

Makes one 8-inch layer cake

If you make the cake layers ahead of time, wrap them tight and keep them refrigerated. Wait to soak the cakes with the syrup until you're ready to ice the cake.

Ingredients

Cake

  • 3 1/4 cups (1 lb 4 oz) all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 5 eggs (240 g)
  • 1 1/4 cups (10 oz) buttermilk
  • 10 oz (2 1/2 sticks) unsalted butter, room temperature
  • 2 1/4 cups (1 lb 3 oz) sugar
  • 2 tablespoons lemon zest, from about 2 lemons
  • 1/4 cup lemon juice, from about 1 1/2 lemons

Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice

Frosting

  • 3 sticks unsalted butter, room temperature
  • 1 tablespoon lemon zest
  • 3 cups confectioners’ sugar
  • 2 tablespoons buttermilk
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat the oven to 350°F. Butter two 8-inch round cake pans, and line the bottom of each pan with parchment paper. Butter the parchment paper, then dust each pan with flour. Set aside.
  2. For the cake, combine the flour baking soda, and salt in a bowl. In a separate bowl, beat together the buttermilk and eggs. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and zest. Cream on medium-high speed, scraping the bowl occasionally, until the mixture is light and fluffy, about 4 minutes. Add the dry ingredients alternately with the buttermilk mixture in three additions, mixing on low speed until incorporated. Scrape the bowl and add the lemon juice; blend just until combined.
  4. Evenly divide the batter between the two cakes pans. Transfer to the oven and bake until the cakes are golden, spring back when lightly touched, and a skewer inserted near the center comes out clean, about 1 hour.
  5. Cool the cakes in the pans for a few minutes, then transfer to racks to cool completely.
  6. Meanwhile, prepare the syrup by combining the sugar and water in a saucepot or microwave-safe bowl. Heat, stirring occasionally, until the sugar has dissolved, about 2 minutes. Add the lemon juice and set aside to cool completely.
  7. For the frosting, combine the butter and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until the butter is smooth and light, about 3 minutes. Add the confectioners’ sugar a little at a time (you may not use it all) and beat until the mixture is thickened, smooth, and sweet to your taste. Add the buttermilk and salt, and mix until smooth.
  8. To assemble the cake, place one layer on a cake plate. Trim the top to make it flat, if you like, and use a pastry brush to brush syrup over the top of the cake. Dollop about 1/3 of the frosting on the cake and spread evenly.
  9. Top with the second cake layer (you may trim the top if you like, or place the cake dome-side down), and brush with more syrup. You will not use it all. Use the remaining frosting to ice the top and sides of the cake.
  10. Serve right away or refrigerate until needed. Allow the cake to rest at room temperature for at least 20 minutes before serving.

CIA FOODIES


Lemon Buttermilk Cake

Slice of lemon buttermilk cake
Makes one 8-inch layer cake If you make the cake layers ahead of time, wrap them tight and keep them refrigerated. Wait to soak the cakes with the syrup until you're ready to ice the cake.

Ingredients

Cake
  • 3 1/4 cups (1 lb 4 oz) all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 5 eggs (240 g)
  • 1 1/4 cups (10 oz) buttermilk
  • 10 oz (2 1/2 sticks) unsalted butter, room temperature
  • 2 1/4 cups (1 lb 3 oz) sugar
  • 2 tablespoons lemon zest, from about 2 lemons
  • 1/4 cup lemon juice, from about 1 1/2 lemons
Syrup
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
Frosting
  • 3 sticks unsalted butter, room temperature
  • 1 tablespoon lemon zest
  • 3 cups confectioners’ sugar
  • 2 tablespoons buttermilk
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat the oven to 350°F. Butter two 8-inch round cake pans, and line the bottom of each pan with parchment paper. Butter the parchment paper, then dust each pan with flour. Set aside.
  2. For the cake, combine the flour baking soda, and salt in a bowl. In a separate bowl, beat together the buttermilk and eggs. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and zest. Cream on medium-high speed, scraping the bowl occasionally, until the mixture is light and fluffy, about 4 minutes. Add the dry ingredients alternately with the buttermilk mixture in three additions, mixing on low speed until incorporated. Scrape the bowl and add the lemon juice; blend just until combined.
  4. Evenly divide the batter between the two cakes pans. Transfer to the oven and bake until the cakes are golden, spring back when lightly touched, and a skewer inserted near the center comes out clean, about 1 hour.
  5. Cool the cakes in the pans for a few minutes, then transfer to racks to cool completely.
  6. Meanwhile, prepare the syrup by combining the sugar and water in a saucepot or microwave-safe bowl. Heat, stirring occasionally, until the sugar has dissolved, about 2 minutes. Add the lemon juice and set aside to cool completely.
  7. For the frosting, combine the butter and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until the butter is smooth and light, about 3 minutes. Add the confectioners’ sugar a little at a time (you may not use it all) and beat until the mixture is thickened, smooth, and sweet to your taste. Add the buttermilk and salt, and mix until smooth.
  8. To assemble the cake, place one layer on a cake plate. Trim the top to make it flat, if you like, and use a pastry brush to brush syrup over the top of the cake. Dollop about 1/3 of the frosting on the cake and spread evenly.
  9. Top with the second cake layer (you may trim the top if you like, or place the cake dome-side down), and brush with more syrup. You will not use it all. Use the remaining frosting to ice the top and sides of the cake.
  10. Serve right away or refrigerate until needed. Allow the cake to rest at room temperature for at least 20 minutes before serving.

Copyright © 2024 The Culinary Institute of America