To celebrate the sunshine, the coming of spring and hopefully no more snow, I made this lemon cake with lemon glaze. I hope you enjoy it!
Lemon Buttermilk Cake With Lemon Glaze!!
1 cup room temperature butter
1 3/4 cups of sugar
2 2/3 cups of gluten-free flour
2 tsp Xanthan gum
1/2 tsp soda
1/4 tsp salt
11/4 cup buttermilk
1 Tbsp lemon zest
5 Tbsp lemon juice
4 large eggs at room temperature
3/4 cup confectioners sugar, more if needed
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp water
Cake: Preheat oven to 350 degrees F. Generously butter and flour with gluten-free flour a 9 inch Bundt pan and set aside.
Place room temperature butter and sugar in stand mixer and beat until light and creamy; approximately 5 minutes. Add eggs one by one and beat well until light and creamy. In a separate bowl mix buttermilk, lemon juice and lemon zest. In another bowl mix flour, salt, baking soda, gluten-free flour and Xanthan gum.
Add dry and wet ingredients alternately and run mixer on low speed until all ingredients just incorporated. Pour into Bundt pan and bake for 1 hour to 1 hour and 15 minutes until cake bounces back when touched and skewer comes clean when poked into cake. Place pan on a cooling rack to cool.
Glaze: Mix confectioner’s sugar, water, lemon juice, and lemon zest. Set aside.
When cake is cool, invert it onto a plate and pour glaze over. Sprinkle 1 tsp grated lemon rind over top of cake. Serve and enjoy!! Cheers, Michele