Buttermilk Dessert Recipe
Buttermilk Dessert Recipe
Table of Contents
Buttermilk Dessert Recipe
This delightful buttermilk dessert recipe brings together the perfect balance of tangy buttermilk and the sweetness of a lemon glaze. The creamy buttermilk cake is light and moist, making it a delicious treat for any occasion. The cake’s delicate texture is enhanced by the refreshing lemon glaze that adds a citrusy punch. Whether served as a dessert for a family gathering, or enjoyed as a midday snack, this cake is sure to please anyone with a sweet tooth.
Description
If you’re a fan of creamy desserts with a hint of tang, this buttermilk dessert recipe is the perfect treat to add to your recipe collection. Buttermilk is a key ingredient that helps create a soft and tender crumb, giving this buttermilk dessert recipe an irresistible texture. The slight tanginess from the buttermilk is perfectly balanced by the sweetness of the cake and the citrusy zing of the lemon glaze that tops it off. The flavors are not overpowering but complementary, making it an ideal choice for those who enjoy subtle yet satisfying sweetness.
What makes this buttermilk dessert recipe so special is the combination of simplicity and flavor. The cake’s light crumb, thanks to the buttermilk, makes it airy and perfect for pairing with a light glaze that’s full of fresh lemon flavor. The buttermilk also contributes to a slight tang, which helps to break up the richness of many other typical cakes. It’s a recipe that’s approachable yet delivers a level of sophistication that’s perfect for both everyday and special occasions.
This recipe is perfect for those new to baking as it doesn’t require many complicated steps. You won’t need any advanced skills to pull it off, but the result will surely impress your guests. The cake can be prepared in under 30 minutes, and it doesn’t require special equipment, making it a quick and easy dessert choice. The key ingredients flour, sugar, eggs, and buttermilk are common pantry staples, and once the cake is baked, all that’s left to do is drizzle the sweet lemon glaze over the top.
Not only does this buttermilk dessert recipe make a stunning addition to your dessert table, but it also pairs beautifully with a cup of tea or coffee. Perfect for afternoon tea or served as a sweet ending to dinner, this buttermilk cake can be made in advance and stored for a few days. It stays moist and delicious, ensuring that every bite remains just as satisfying the next day.
Ingredients
For the Cake:
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (or more if needed for desired consistency)
- 1 teaspoon lemon zest (optional for added flavor)
Instructions
- Preheat Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8 inch round cake pan or line it with parchment paper for easy removal. - Mix the Dry Ingredients:
In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes. - Add Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. - Incorporate Buttermilk and Dry Ingredients:
Alternate adding the dry ingredients and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; do not overmix. - Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Prepare the Lemon Glaze:
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the milk amount to achieve your desired glaze consistency. - Glaze the Cake:
Once the cake has cooled completely, drizzle the lemon glaze evenly over the top. Allow the glaze to set before serving. - Serve and Enjoy:
Slice the cake into 8-10 pieces and serve. Enjoy the light, tangy flavor with a cup of tea or coffee.
you may like : Hardees Biscuit Recipe
Buttermilk Dessert Recipe
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk or more if needed for desired consistency
- 1 teaspoon lemon zest optional for added flavor
Instructions
- Preheat Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Incorporate Buttermilk and Dry Ingredients:
- Alternate adding the dry ingredients and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the milk amount to achieve your desired glaze consistency.
- Glaze the Cake:
- Once the cake has cooled completely, drizzle the lemon glaze evenly over the top. Allow the glaze to set before serving.
- Serve and Enjoy:
- Slice the cake into 8-10 pieces and serve. Enjoy the light, tangy flavor with a cup of tea or coffee!
Notes
- Storage: This cake can be stored at room temperature for up to 3 days. If you want to keep it longer, store it in an airtight container in the fridge for up to a week.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to the 1 cup line. Stir and let sit for 5 minutes.
- Variations: For added flavor, you can mix some fresh berries or chopped nuts into the batter before baking. A sprinkling of powdered sugar before serving also adds a nice touch.
