Lemon Burst Buttermilk Cake

Step 1

Preheat the oven to 350°F. Spray (8 x 4 1/2 x 5-inch metal loaf pans with cooking spray. Set aside.

Step 2

Sift together the all purpose flour, baking powder, salt and baking soda.

Step 3

Using a stand or hand mixer, cream together butter, granulated sugar, and vanilla. Beat until creamy then add the eggs one at a time. Beating well after each addition.

Step 4

To the creamed mixture, add 2 Tbsp zest, reserving 1 1/2 Tbsp for glaze and garnish. (1 Tbsp for glaze plus 1/2 Tbsp for garnishing)

Step 5

Mix together 1/4 cup fresh lemon juice with 3/4 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.

Step 6

Divide the batter between the 2 loaf pans. Bounce the pans to release air bubbles.

Step 7

Bake for 35-40 minutes until a toothpick inserted into the center shows moist crumbs.

Step 8

Cool in the pan then remove to a cooling rack to cool completely.

Step 9

To make the glaze: Mix together powdered sugar, heavy cream, 1 Tbsp lemon zest and lemon juice until drizzling consistency. Add additional cream or juice 1 tsp at a time to thin.

Step 10

Drizzle the loaf with glaze, sprinkle with reserved 1/2 Tbsp zest, slice and serve.