Buttermilk Cake Extra Moist Recipe Wellplated Com

Somewhere between a buttermilk pound cake recipe, a tender sponge cake, and a bright lemony brunch cake, this easy vanilla buttermilk cake is a chameleon. You can serve it for dessert with a scoop of vanilla ice cream or sneak a slice for breakfast. This bundt cake is a dream to slice and transport, so you can easily share (that is, if you want to). This buttermilk cake isn’t overly sweet, and its texture is something special. When the cake first emerges from the bundt pan, it’s reminiscent of a pound cake. The crumb is sturdy. It’s light in color inside and bronzed outside. We could stop there and have a lovely basic buttermilk cake. Buuuuut, if you’ve tried my Lemon Blueberry Bundt Cake, you know that if there’s a simple step that will take a cake from splendid to SUBLIME, we will do it. AND we will reward ourselves with a second slice for our dedication to cake perfection. To elevate the cake’s texture and give it a more vibrant flavor, I borrowed a trick from my Grandma Dorothy’s Lemon Poke Cake. While the buttermilk cake is still warm, poke holes all over it, then drench it in a sweet lemon glaze. Bright citrus flavor runs merrily through every cake crevice, infusing our (now lemon buttermilk cake) with a joyful flavor and moistening the crumb so that it melts in your mouth.

How to Make Buttermilk Cake

In addition to the buttermilk, this cake uses Greek yogurt.

Buttermilk is a tenderizer. It makes baked goods moist right from the start.Buttermilk is tangy. While many times you might not notice its flavor, in this vanilla buttermilk cake, it keeps the cake from being too sweet and gives it a rich, buttery taste.Buttermilk helps cakes rise. The acid in buttermilk reacts with the leavening agents to give the cake lift.

Another tangy ingredient, the two work in harmony with the lemon glaze to make this cake just the right amount of sweet.

The Ingredients

All-Purpose Flour. For a light, fluffy, and spectacular buttermilk cake, I used all-purpose flour. Sugar. Sugar gives the cake the sweetness it needs, adds moisture, and helps create the perfect texture. Lemon Zest. Bright, citrusy pops of lemon make this cake stand out from the crowd. Butter. Butter gives the cake flavor and plays an important role in its texture. Greek Yogurt. To balance the sweet ingredients, Greek yogurt brings a touch of tanginess and creaminess.Vanilla. Vanilla pairs beautifully with the lemon and helps the flavors of this cake shine. Buttermilk. In addition to being tangy, rich, and delicious, buttermilk also contributes to the cake’s tender texture and helps it rise. Glaze. Lemon juice and sugar create a fabulously bright and sweet glaze that seeps into every inch of this cake and helps keep it moist.

The Directions

Recipe Variations

Cream Cheese Buttermilk Cake. Instead of the lemon soak, frost the cake with the lemon cream cheese frosting from my classic Lemon Cake with Lemon Cream Cheese Frosting.Chocolate Buttermilk Cake. Use orange zest instead of lemon zest (or omit the zest). Omit the lemon glaze. Frost the cake with a chocolate glaze like the one from these Salted Chocolate Olive Oil Cupcakes.Berry Buttermilk Cake. Just before transferring the batter to the pan, gently fold in 2 cups of blueberries or blackberries.

Storage Tips

To Store. Store cake in an airtight storage container at room temperature or in the refrigerator for up to 1 week. To Freeze. Freeze cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.

Recommended Tools to Make this Recipe

Bundt Pan. This one is beautiful!Stand Mixer. Perfect for mixing the ingredients for this cake. Mixing Bowls. This set is dishwasher-safe and microwave-safe.

The finishing detail of this lemon buttermilk cake is a light shower of powdered sugar. It’s just the fairy dust this fantasy cake deserves! Be sure to use milk that is at least 2% (whole milk is even better). Combine the two and let sit 5 minutes, then use as directed.