After eating my way through the cupcake craze, I'm ready to put my muffin tins away and dust off the cake pans that have been sitting at the back of my cupboards.
Don't get me wrong: I love a tiny handheld treat. But there's something very satisfying slicing into — and serving — a full-sized cake.
This time of year, I want something that goes well with a cup of tea or a scoop of fresh berries, something that makes me feel like a real hostess when friends drop in. So when I came across a recipe for a glazed lemon buttermilk cake, I knew I had found the perfect match.
The cake is moist and tangy, thanks to the addition of vegetable oil and buttermilk, but it's the lemon glaze that gives it a real lemony kick. It's great as a dessert, but I enjoy it most as a midafternoon excuse to put off doing laundry for just a little bit longer! For the recipe, just keep reading.
3 cups all-purpose flour Makes one Bundt cake. 2 tablespoons unsalted butter, melted and cooled
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature, plus more for greasing the pan
2 tablespoons lemon zest
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup confectioners' sugar
1 1/2 tablespoons water
3 cups all-purpose flour
Makes one Bundt cake.
2 tablespoons unsalted butter, melted and cooled