Soft and Moist Lemon Cake with Homemade Buttermilk

Soft and Moist Lemon Cake with Homemade Buttermilk

This delicious lemon cake is incredibly moist and moist, thanks to the combination of butter, olive oil and homemade buttermilk. The bright lemon flavor shines through in every bite, making this a refreshing and satisfying dessert. Perfect for any occasion, this lemon cake is sure to become a favorite in your baking repertoire. Try it and enjoy the burst of citrus goodness!


Why you'll love this: You'll love this lemon cake for its perfect balance of tart and sweet flavors, paired with an incredibly moist and moist texture. Using butter and olive oil ensures a rich, tender crumb, while homemade buttermilk adds an extra layer of moisture and tang. This recipe is simple and rewarding, giving you a delicious cake that is sure to impress your family and friends. Whether you're a lemon lover or just looking for a delicious dessert, this cake will not disappoint.

Perfect occasion: This lemon cake is perfect for a variety of occasions, such as afternoon tea, birthday parties or a weekend treat. It's also great for potlucks, picnics, and family gatherings. Its refreshing citrus flavor and beautiful presentation make it a great choice for spring and summer events. Serve it as a light dessert or sweet snack and watch it disappear quickly!

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Decorating Tips: For an elegant touch, you can frost the cake with a simple lemon frosting made with powdered sugar and lemon juice. Sprinkle a little lemon zest for added flavor and visual appeal. You can also sprinkle the cake with powdered sugar or decorate it with fresh lemon slices and edible flowers. If you want to add a little color, consider using fresh berries as a garnish.

Ingredients (for a 24×10 cm mold):

  • 120g butter
  • 25g sweet olive oil
  • 200g of sugar
  • Zest of 1 lemon
  • 3 medium eggs
  • 50g lemon juice
  • 120 g of milk + 1 tablespoon of lemon juice
  • 200 g all-purpose flour
  • 10g baking powder
  • replaces the word nice with emptych of salt


Prepare the buttermilk:

  1. Add a tablespoon of lemon juice to the milk, stir and let sit until it curdles (about 15 minutes).

Prepare the cake batter:

  1. In a large bowl, beat the butter with the sugar and lemon zest until pale and fluffy. Slowly drizzle with olive oil while mixing.
  2. Add the eggs one by one, beating well after each addition.
  3. Sift together the flour, baking powder and a pinch of salt. Gradually add the dry ingredients to the butter mixture in two batches, alternating with the curd and lemon juice. Mix gently with a spatula until everything is well combined.

Bake the cake:

  1. Preheat your oven to 180°C (356°F), with top and bottom heat.
  2. Pour the dough into a greased 24×10 cm loaf pan, spreading it evenly.
  3. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

Enjoy your soft and moist lemon cake!

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