Lemon Buttermilk Cake

Back in February I was lucky enough to be featured in Sweet magazine. I spent ages working on the perfect recipe and came up with a delicious apricot buttermilk breakfast cake (he magazine is still out if you want to pick it up). This lemon buttermilk cake is adapted from that recipe. It's a delicious cake perfect for April. I hear it's going to be really nice on Sunday so this would be perfect bake in the afternoon and eat outside with a nice glass of Pimms.
I'm abit worried the blog has suffered over the past couple of weeks...I haven't been too well and I've had one or two days where I've posted late. I don't want the content to suffer so I'm sorry if I've not been posting to my usual standard. I think I worry too much about my posts...I feel like this blog is my baby and I care really deeply about it. I should probably relax. I had to make 100 cupcakes for a wedding today and mass baking always leaves me a little tense because I like things to be perfect and I find cupcakes a little stressful.

They look cute but they turn me into the hulk. It's not fun for anyone.
This lemon cake allowed me to be a little less of a perfectionist because when I cut it and arranged the photo it came out gloriously messy. I wanted to eat the whole thing straight off the tray. It reminded me of the lemon drizzle cakes we always used to buy for birthdays in my family. If you didn't want the cream cheese icing you could easily make a lemon syrup and pour it over the top. Let me know if you would me to add a recipe for that in.
Lemon Buttermilk Cake
200g caster sugar
zest of 1 lemon
125g unsalted butter, room temperature
1 egg
1 teaspoon vanilla extract
270g plain flour
140ml buttermilk
For the frosting:
60g unsalted butter
100g cream cheese
150g icing sugar
zest of 1 lemon
yellow sugar sprinkles, to decorate (optional)
  1. Grease and line a loaf tin and pre-heat your oven to 180 C/350 F.
  2. In a medium bowl, mix the sugar with the lemon zest and then beat in the butter for 3 minutes until light and fluffy.
  3. Add the egg and vanilla and beat until just incorporated.
  4. Add half the buttermilk and mix, and then sift in half the flour, baking powder and salt and mix. Repeat with the other half of the buttermilk and flour mixture.
  5. Spoon the thick batter into the prepared tin and level out on top.
  6. Cover with foil and bake for 55 minutes, removing the foil after 30 minutes.
  7. Let the cake cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  8. For the frosting, beat the butter for one minute then add the cream cheese and lemon zest and beat for another minute. Add the icing sugar and beat for 2-3 minutes until light and fluffy.
  9. Spread over the top of the loaf and decorate with sugar sprinkles if you fancy.