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)
FOR THE DOUGH
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
FOR THE GLAZE
250 g powdered sugar
A few slices of organic lemon for garnishing
PREPARATION
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.
