Lemon buttermilk cake

Lemon buttermilk cake

Our lemon buttermilk cake goes into the oven in just 10 minutes.  The fruity sheet cake is wonderfully moist thanks to the buttermilk in the dough – you have to try it!

INGREDIENTS (For 20 pieces)


2 organic lemons
400 g wheat flour (type 405)
1 pack of baking powder
280 g sugar
1 pack of vanilla sugar
1 pinch of salt
180 g soft butter
350 ml buttermilk
4 eggs
Some butter for the tray


250 g powdered sugar
A few slices of organic lemon for garnishing


Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Grease a baking tray (approx. 38 x 45 cm). For the dough, wash the lemons in hot water, dry them and finely grate the peel. Mix the flour with baking powder, sugar, vanilla sugar and salt in a bowl.

Step 2
Add the lemon zest, butter, buttermilk and eggs to the flour mix and stir with the whisk of the hand mixer for approx. 2 minutes until you have a smooth dough.

Our tip
For lemon fans
If you use buttermilk with lemon flavor, your buttermilk cake will not only be super juicy, but even more lemony – so delicious!

Step 3
Put the dough on the prepared tray and smooth it out. Bake in the preheated oven for approx. 25 minutes. Allow to cool completely.

Step 4
Squeeze the grated lemons. Mix the powdered sugar with 4-5 tablespoons of lemon juice until smooth and brush the cooled cake with it. Allow to dry and garnish with lemon slices as desired.  This cake makes about 20 pieces.


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