Lemon Buttermilk Cake

For the lemon buttermilk cake, first remove all the ingredients from the refrigerator an hour before baking so that they are room warm.

Wash the lemon hot, rub dry and grate the lemon zest. Mix the zest with the sugar and let it sit for an hour.

Preheat the oven to 180 °C top and bottom heat. Grease a springform pan and dust with a little flour. In a mixing bowl, beat the warm butter with the lemon sugar, vanilla sugar and salt for at least 3 minutes until white creamy.

Stir in the eggs one at a time. Then sift in the flour, baking soda and baking powder and stir in very briefly, along with the buttermilk and squeezed lemon juice.

Pour the batter into the springform pan, smooth it out a bit and bake on the middle rack for about 45 minutes. Do not forget to test the cake! Remove the cake from the oven, let cool for 10 minutes and pierce the cake several times with a toothpick/ wooden skewer while it is still warm.

Make a cake soak with powdered sugar and lemon juice and spread over the warm cake, allowing the soak to penetrate deep into the holes. Let the cake sit for 10 minutes.

Then loosen the springform pan rim, invert the cake onto the cake rack and let cool. Make a glaze with sifted powdered sugar and lemon juice, stir until completely smooth and spread over the top of the cake.

Let the glaze set on the lemon buttermilk cake.

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