Citrus Buttermilk Cake Image

Citrus Buttermilk Cake

Make this Tonight - "BBQ Pork Belly with Bomb Mac Salad & Buttermilk Cake"

20
Prep Time
(Minutes)
60
Cook Time
(Minutes)

Ingredients

  • Recipe from the Make This Tonight Cookbook:
  • For the cake:
  • Softened butter, for greasing
  • 1 ¼ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, melted
  • ¾ cup buttermilk
  • 3 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • For the syrup:
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • For the glaze:
  • ¾ cup confectioners’ sugar
  • 1 tablespoon buttermilk
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon fresh orange juice
  • 1 teaspoon fresh lemon juice
  • Lemon slices and/or zest, for serving (optional)
  • Orange slices and/or zest, for serving (optional)

Steps

  1. Preheat the oven to 350°F. Lightly butter an 8 x 8-inch baking dish and line with parchment paper, leaving a 1-inch overhang on two sides. Butter the parchment.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the eggs, granulated sugar, vanilla, melted butter, buttermilk, lemon zest, and orange zest until smooth. Add the flour mixture and stir until just incorporated and no dry streaks remain.
  4. Pour the batter into the baking dish. Bake until the cake is golden brown and a tester inserted into the center comes out clean, 25 to 35 minutes.
  5. MEANWHILE, MAKE THE SYRUP: In a small bowl, whisk together the confectioners’ sugar, orange juice, and lemon juice until smooth.
  6. Remove the cake from the oven and let cool for 5 minutes. Poke holes all over the top of the cake with the tines of a fork. Slowly drizzle the syrup over the cake and let cool completely.
  7. MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk together the confectioners’ sugar, buttermilk, melted butter, orange juice, and lemon juice until smooth.
  8. Use the parchment overhang to lift the cake out of the pan and transfer it to a serving plate. Pour the glaze slowly and evenly over the cake and let sit for about 2 minutes, until the glaze is dry and set. Garnish with additional lemon and orange slices and zest, if desired, before slicing.