Must Go Party Part 2

 

LEMON BUTTERMILK CAKE 

The wonderful thing about this Lemon Buttermilk Cake is that it comes together quickly with just one bowl and no mixer necessary. The glaze and buttercream are also super simple and don't require a mixer or any fancy equipment. It's a versatile cake recipe that can go in many directions. I added fresh lemon zest to the cake batter, a lemon glaze that's brushed on after baking, and a fabulous lemon buttercream. You could serve it plain with fresh fruit. I had some toasted coconut and crushed almonds leftover from another recipe, so I sprinkled that on top.

The recipe was adapted from Chris Scheuer

Ingredients: For the cake:

• ¾ cup granulated sugar
• finely grated zest from 1 medium lemon
• 1 large egg
• 1 cup buttermilk
• ¼ cup melted butter
• ¼ cup neutral flavored oil, sunflower, safflower, grape seed, avocado, canola…
• 1 teaspoon each vanilla extract and almond extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cups all-purpose flour

For the lemon glaze:

• ½ cup powdered sugar
• 3 tablespoons fresh lemon juice

For the lemon buttercream:

• 4 tablespoons butter
• 2 cups powdered sugar, maybe a bit more
• 2 tablespoons fresh lemon juice
• 1 tablespoon half and half, or milk, maybe a bit more
• ½ teaspoon each vanilla and 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. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)
• Set a cooling rack over a piece of parchment paper and set it aside.

For the cake:

• In a medium-large bowl, combine the sugar and the lemon zest. Rub the zest into the sugar with your fingers or a silicone spatula until well melded. Take a sniff, you have released the amazing-smelling lemon oils from the zest! Add the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get lighter as you whisk.
• Add the buttermilk, melted butter, oil, and vanilla and whisk until combined. Add the 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 40-50 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˚F.
• 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. The bottom of the cake will now become the top. Brush the cake all over with the lemon glaze. Use all of the glaze. some of it will drip onto the parchment paper but most of it will sink in. Cool completely before topping with the buttercream.

For the 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.

For the lemon buttercream:

• Place the butter in a large microwave-safe bowl. Cover with a paper towel and cook on high power for 30-45 seconds or until melted.
• Add the powdered sugar, lemon juice, and half-and-half and whisk until smooth and creamy. You want a nice spreadable consistency. If the icing seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half-and-half (or milk), just a little splash at a time, and whisk until smooth.
• Plop the icing onto the center of the cake and spread it to the edges, swirling it with a knife.

Martha and Chris hosted the party and ensured everyone had a great time with their advanced preparations. Two tables had more food than we all could consume in one sitting. Sharing food was an integral part of this gathering, as was sharing friendships.