Buttermilk Lemon cake is a combination of two recipes - a sticky, lemony cake with a lemon glaze, and a creamy cream cheese and lemon frosting I usually top my carrot cakes with, and it is delicious! I forgot to take a picture of the big cakes, but there was a tiny "extra" cake with the last of the batter. I did a hasty piping and dollops of frosting, not so pretty, but it would have to do as an after picture.
Buttermilk Lemon cake
You can use a sheet pan, or several round pans. Grease the pans and set aside.
Preheat oven to 325F.
3 sticks unsalted butter, room temp
3 cups sugar
zest of 2 lemons
Beat in mixer until blended and creamy, then add:
4 1/2 cups King Arthur flour, all purpose
1 teaspoon baking soa
1/2 teaspoon salt
1 and 1/2 cups buttermilk
3 tablespoons fresh lemon juice
1/2 teaspoon nutmeg
Scrape the batter into the greased pans and bake - it usually takes an hour and ten minutes for mine. The cake will be slightly brown on top and firm to the touch when you press the center gently. Remove to wire racks to cool. While cooling, make the lemon glaze:
1/2 cup lemon juice
1/2 cup sugar
Place lemon juice and sugar in a small saucepan, bring to a boil, stirring the whole time, then take off heat to cool.
If using a rectangular pan for the cake, cut the cake into equal rectangles or squares and let cool on a rack. If using round pans, cool, run a knife around the edge, and very carefully unmold cake onto a wire rack. Brush the lemon glaze on the cakes .
The Cream Cheese frosting:
In mixer bowl, place:
1 large package cream cheese
1 stick unsalted butter, room temperature
juice of one lemon (about2-3 tablespoons)
Cream the ingredients, then slowly add:
1 box confectioner's sugar (or 3 1/2 cups loose confectioners sugar)
Pipe or spread on cooled cake, or cake pieces.