Lemon Buttermilk Cake
A luscious lemon buttermilk cake combining tangy lemon flavor with moist, tender layers, perfect for spring gatherings or as a delightful dessert for citrus lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Melt the margarine in the bottom of a 9x13-inch pan.
- In a bowl, mix the lemon cake mix and 2 eggs until well combined.
- Press the cake mixture evenly into the bottom of the prepared pan.
- In a separate bowl, beat the cream cheese, powdered sugar, and 2 eggs together along with lemon flavoring until smooth.
- Pour the cream cheese mixture on top of the cake layer in the pan.
- Bake in the preheated oven for 35 minutes or until set and lightly golden.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, whip the eggs before adding them to the mixture. You can substitute butter for margarine for a richer flavor. If you don't have lemon flavoring, fresh lemon juice and zest can be used instead. This cake is quite versatile; try adding poppy seeds for an interesting twist or serve it alongside a scoop of vanilla ice cream for a delightful dessert.
Serving Suggestions
This Lemon Buttermilk Cake is perfect for spring gatherings or summer picnics. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It also pairs beautifully with fresh berries or a light fruit salad. For a more festive touch, drizzle with a lemon glaze or serve alongside Mom Edwards' Pink Cherry Specialty Cake for a colorful dessert table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 10-15 seconds or until warmed through. This will help maintain its moist texture while allowing the flavors to come alive again.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Buttermilk Cake contains roughly 588 calories, with 7g protein, 90g carbohydrates, and 23g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can experiment with different cake mixes such as vanilla or orange for a unique flavor profile. Just keep in mind that the overall taste will change based on the mix you choose. Adjust the lemon flavoring to complement the new cake flavor for best results.
How can I make this cake gluten-free?
To make this Lemon Buttermilk Cake gluten-free, use a gluten-free lemon cake mix instead of the regular cake mix. Ensure that all other ingredients, like the cream cheese and powdered sugar, are also gluten-free. This will allow everyone to enjoy the cake without sacrificing flavor or texture.
Can I freeze this cake?
Yes, you can freeze this cake for up to three months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To enjoy, thaw it overnight in the refrigerator before serving. This is a great way to have a delicious dessert ready for unexpected guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).