Lemon Olive Oil Buttermilk Cake
I am a big fan of lemon desserts. What is great about this recipe is you can easily double it to make the bundt cake or keep it as is and just make a small loaf. Other options are a 9″ round pan or a 8 x 8 square pan. I doubled the recipe—a huge win.
Giving credit, where credit is due. This recipe came from Yossi Arefi, Snacking Cakes. The tag line reads simple treats for any time snacking. Must make more!!
- 3 lemons ( to get 2 tbsp. lemon zest)
- 3/4 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup olive oil (use one that works with the cake)
- 2 tbsp. lemon juice
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. kosher salt
Preheat the oven to 350.
Put the zest in a large bowl with the sugar and eggs. Beat until pale and frothy. Add the buttermilk, oil, lemon juice and salt. Beat again until well combined.
Whisk together the flour, baking powder and baking soda into a separate small bowl. Add to the other ingredients. Beat until smooth.
Pour the batter into the prepared pan. Bake until golden. 30-40 minutes if not doubled. 45-50 minutes if doubled in the bundt.
Let cool for about 15 minutes before flipping upside down. Then make a glaze. 1 lemon, a pinch of salt and 1 cup of confectioners sugar whisked together. If you need more liquid, just add some more lemon juice. Pour over the cake and serve.