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“This. is. FANTASTIC. I have been on a decades long hunt for the perfect lemon cake of my dreams. Just perfect. Thank you SO much.” ~ Nada
if you’re lemon-obsessed like I am, a classic lemon loaf like this buttermilk lemon bread is the holy grail of lemon recipes. It has a lovely soft texture (just look at that crumb!) and a tangy flavor that you won’t get from your local coffee shop. Every lemon lover needs this recipe.
buttermilk lemon bread secret #1
Buttermilk. It makes this lemon bread impossibly tender. Buttermilk 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.
- Another great swap would be plain yogurt or drinkable yogurt, which has the perfect consistency.
buttermilk lemon bread secret # 2
Cake flour ~ it’s an easy switch that results in a more tender lemon 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.
buttermilk lemon bread secret # 3
Lemon sugar ~ it amps up the lemony flavor in my buttermilk lemon bread like nothing else!
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 in your lemon bread.
buttermilk lemon bread secret #4
Meyer lemons. Their delicate flavor makes this cake super special. You can especially tell the difference in the glaze for this buttermilk lemon bread, which is made simply with powdered sugar and fresh Meyer lemon juice. Can’t find Meyers? No worries, use regular lemons instead.
Meyer lemons vs regular lemons
- 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 over a hundred years ago.
- Meyers are plump, thinner skinned, and more of a warm orangey 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 and regular lemons interchangeably in recipes like this buttermilk lemon bread.
Buttermilk Lemon Bread
Video
Equipment
- standard 9×5 loaf pan
Ingredients
- zest of 1 lemon
- 1 cup granulated sugar
- 1 cup unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 3/4 cups cake flour, use all purpose flour if you like
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
glaze
- 1 1/2 cups powdered sugar
- lemon juice to thin, start with 1 tablespoon and add more as necessary
Instructions
- Preheat oven to 350F Lightly butter a 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
- Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
- Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flour, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
- Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.
Notes
Recipe adapted from Bon Appetit
Nutrition
I followed the directions exactly but mine was very dry. Great flavor but way too dry. What did I do wrong or how can I do better?
I can’t be sure what went wrong Mary, but dry results are often a matter of too much flour, or a too long baking time. Make sure your oven is calibrated correctly, if the temp is higher that can dry out cakes and breads, too.
Thank you for the delicious recipe my family enjoy it is easy to do it .
You are Amazing I always looking for your recipes you have being teaching me a lot . Thank you again ?
Made this yesterday, and it was delicious. I did add lemon juice to the batter. Everyone LOVED IT. They’re already asking me to make another one. This recipe is definitely a keeper! Thank you
My family loves this recipe! Thank you
Thank you very much for recipe. It’s great!
Very moist and tasty!
Love it!! Thank you Sue!
This. is. FANTASTIC. I have been on a decades long hunt for the perfect lemon cake of my dreams. Just perfect. Thank you SO much.
I went to a gathering of friends today, held outside…just five of us. I brought this cake and also your chocolate chip scones. ( I also made your carrot cake yesterday). All were a hit!
A friend who virtually never eats sweets cut herself a tiny piece of this lemon bread, then took a second much larger piece. I came home with barely a sliver for my husband!
Sounds like it was a hit! thanks Janet 🙂
Post number two…
I find most recipes these days do not say scoop the flour, so I never do so anymore. I fluff then spoon then level. I too would prefer weights…thanks for your wonderful recipes, Sue!
Good morning from Greece!!!!!
May I ask something please? What do you mean by saying , Two sticks of butter? 240gr I guess???
I would love to try it and I am just wondering if there is a mistake in the recipe???So much butter in a such a small loaf. Could you enlight me please???? Sorry about my comment but pastry and any kind of sweets needs definately accuracy…. I
Have a beautifull and blessed day….
EFI DEMERTZI
2 sticks of butter would be 226 grams 🙂 Hope you enjoy the cake!