Buttermilk Lemon Bread

My Buttermilk Lemon Bread is a tangy lemon loaf that practically sings with fresh lemony flavor, and I’m spilling all the secrets to this perfect citrusy pound cake right here!

This lemon cake has a lovely classic soft texture (just look at that crumb!) and a tangy flavor (can you say buttermilk and fresh lemon?)  I crave lemon from time to time, and a great lemon loaf can’t be beat.  Baking up this easy bread at home means you get a true, natural lemon flavor that you just won’t get from commercial products, and if you’re lemon-obsessed like I am, a classic lemon loaf like this is the holy grail of lemon recipes.

Secret #1 Buttermilk makes this cake impossibly tender

You can always count on me to make little improvements to any recipe, and this one is no exception.  I swapped out regular milk for thick tangy buttermilk, the cultured kind you can find in your regular supermarket.  It’s been fermented, like yogurt, and is low fat and super healthy.  I love the stuff, it makes such a difference in so many recipes.  Buttermilk is acidic, and actually tenderizes cakes, but also adds lots of flavor.

Fresh out?  Here’s how to make your own buttermilk

• Add a tablespoon of fresh lemon juice to a cup of whole milk.  Let sit for 15 minutes before using.  While this doesn’t result in the thick cultured style buttermilk you find at the supermarket, it works in a pinch.

Secret # 2  I use cake flour

Cake flour is an easy switch that results in a more tender bread.  Cake flour is a lower protein flour, which means it forms less gluten than regular flour in baked recipes.  When I have it in the pantry I tend to use it a lot, because I prefer a delicate tender crumb in my baked goods.

Fresh out?  Here’s how to make your own cake flour

• To make a cup of cake flour, measure out a cup of all purpose flour, then remove 2 tablespoons.  Add 2 tablespoons of cornstarch, and sift to combine.  Now you can use it just like you would use regular flour.  If you’d like to make it in bulk, remove and replace 1/2 cup flour with cornstarch for every 4 cups of flour.

Secret # 3  I make my easy lemon sugar to amp up the lemon factor

This is a secret I just love, I’ve used it in my Scottish Lemon Sugar Shortbread and my Lemon Sugar Crumb Cake.  Instead of grating lemon zest to add to the batter, I process the lemon peels with granulated sugar in my food processor.  The result is a moist, fragrant, and insanely lemony sugar with the essence of fresh citrus infused into every crystal.

Here’s how to make lemon sugar

• I remove the zest of a lemon with a vegetable peeler.  I love my serrated peeler,  it allows me to easily peel off just the yellow, but none of the bitter white, zest.  Add that to the cup of sugar listed in the recipe, and give it a good whiz!  The result is a pale yellow, insanely fragrant lemon sugar ready to use.

Secret #4  I use Meyer Lemons

Since Meyer lemons are in season I used them, and their delicate flavor makes this cake super special.  You can especially tell the difference in the glaze, which is made simply with powdered sugar and fresh Meyer lemon juice.

What’s the difference between Meyer lemons and regular lemons?

• I’m so glad you asked!  I love lemons and I love talking about them almost as much as I love cooking with them.  Meyer lemons are a very old natural hybrid citrus, so old and mysterious that no one really knows for sure how they came about, but it’s thought that they resulted from a cross between 2 of the original citrus fruits (a citron and a mandarin/pomelo hybrid) in China.
• Meyers are plump, thinner skinned, and more of a warm orange=y yellow than regular lemons.
• Their flavor is much sweeter, less acidic, with a definite hint of orange, and a little bit floral.
• While regular lemons are always in the supermarket, you’re more likely to find Meyer lemons from December up until spring.
• Use Meyer lemons exactly the same way you use regular lemons.

More Meyer lemon recipes to try ~

• Poached Halibut Salad with Meyer Lemon Vinaigrette
• Meyer Lemon Roast Chicken
• Meyer Lemon and Rosemary Focaccia Bread

Reader Rave ~

“Wow this bread was moist, fragrant and delish! The buttermilk does wonders in breads, going to make sure I always use it in my breads. Thank you for the lemon sugar tip too.”  ~ Yvonne

Thanks for pinning my Buttermilk Lemon Bread!