Lemon Burst Buttermilk Cake

• Vegetarian

• Produce

  • 2 tbsp Lemon juice from lemons
  • 1 tbsp Lemon zest from lemons
  • 4 Lemons, large

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cup Granulated sugar
  • 1 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter
  • 3/4 cup Buttermilk
  • 1 tbsp Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 3 cup all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• 1 cup butter, softened
• 2 cup granulated sugar
• 2 tsp pure vanilla extract
• 4 large eggs
• 4 large lemons, juiced and zested
• ¾ cup buttermilk
• Glaze:
• 1½ cup powdered sugar
• 1 Tbsp heavy cream
• 1 Tbsp lemon zest from lemons
• 2 Tbsp lemon juice from lemons

Directions

• Preheat the oven to 350°F. Spray (2) 8 x 4½ x 5-inch metal loaf pans with cooking spray. Set aside.
• Sift together the all purpose flour, baking powder, salt and baking soda.
• Using a stand or hand mixer, cream together the butter, granulated sugar, and vanilla. Beat until creamy then add the eggs one at a time. Beating well after each addition.
• Reserve 1½ Tbsp of lemon zest for the glaze adding the rest to the creamed butter and eggs.
• Mix together ¼ cup fresh lemon juice with ¾ cup buttermilk. Add to the mixing bowl alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
• Divide the batter between the 2 loaf pans. Bounce the pans to release air bubbles.
• Bake for 35-40 minutes until a toothpick inserted into the center shows moist crumbs.
• Cool in the pan then remove to a cooling rack to cool completely.
• To make the glaze, Mix together the powdered sugar, heavy cream, lemon zest and lemon juice until drizzling consistency. If needed add additional cream 1 tsp at a time to thin.
• Drizzle the loaf with glaze, sprinkle with ½ Tbsp zest, slice and serve.