Lil' Luna · by Kristyn Merkley★ 5.0 (11)
Lemon Buttermilk Cake Recipe
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 8%
CARBS 65G71% OF CAL
1G FIBER18G OTHER47G TOTAL SUGAR
FAT 11G27% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon cake with buttermilk and a bright lemon glaze. Refreshing and perfectly sweet, ideal as a spring or summer dessert.
dessertamericanbaked good🥣 mixervegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 2 1/2 cup cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk (room temperature)
- 1/4 cup fresh lemon juice ( (3 medium lemons))
- 1 tsp vanilla extract
- 1 3/4 cup sugar
- 3 tbsp lemon zest
- 1 1/2 sticks butter (softened)
- 3 large eggs
- 1 egg yolk (room temp)
- 3 cups powdered sugar
- 3 tbsp lemon juice
- 2 tbsp milk
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 8%
CARBS 65G71% OF CAL
1G FIBER18G OTHER47G TOTAL SUGAR
FAT 11G27% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 248mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 71mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.