Baked with Love

With a pop of yellow spring color, you'll certainly be in the mood for a slice of Lemon Buttermilk Cake.

Cook's Notes: Baked with Love for Ever Ready followers. This may be one of the best and easiest lemon desserts I have made. And the best part just takes one bowl and one whisk to whip up this flavorful and moist cake. Truthfully, I have been hoarding these 8 Myers lemons (they are small in size but mighty in flavor) for just the right recipe but know regular lemons will work just fine in this recipe too.

The recipe was adapted from Chris Scheuer

Ingredients for the cake:

• ¾ cup granulated sugar
• Finely grated zest from 1 large lemon
• 1 large egg
• 1 cup buttermilk
• ¼ cup melted butter
• ¼ cup neutral flavored oil sunflower, safflower, grape seed, avocado or canola
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cups all-purpose flour
• Optional topping of toasted almonds with coconut

For the lemon glaze:

• ½ cup powdered sugar
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon almond extract 

Directions for the prep: 

• Preheat the oven to 325 degrees with a rack in the center of the oven. Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. Line the bottom of the pan with parchment paper. Set aside. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)

Directions for the cake:

• In a medium-large bowl, combine the sugar and the lemon zest. With your fingers or a silicone spatula, rub the zest into the sugar until well melded.  Add the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get a little lighter as you whisk.
• Add the buttermilk, melted butter, oil, and vanilla, lemon juice and whisk until combined. Add baking powder, baking soda, and salt. Whisk again until smooth and lump-free.
• Lastly, add the flour and whisk just until smooth. The batter will be fairly thin.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula. Bake for 30 minutes or until golden and a toothpick inserted into the centre comes out clean. The best way to test doneness is with an instant thermometer. The cake is done when the temperature reads 200-210 degrees. While the cake is baking, make the glaze (directions below).
• Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. Invert the cake right side up. Poke holes in the cake with a long toothpick or wooden skewer. Brush on the glaze. 

Directions lemon glaze:

• Combine all of the glaze ingredients in a microwave-safe measuring cup or bowl and whisk vigorously to combine. If the glaze is still lumpy, place the cup (or bowl) in the microwave and heat on high power for 20-30 seconds. Whisk again until smooth. Set aside.

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