Averie Cooks · by Averie Sunshine★ 4.4 (148)
Lemon Buttermilk Cake with Lemon Glaze
NUTRITION · PER SERVING105M COOK
CAL 15%·PRO 7%
CARBS 56G75% OF CAL
2G FIBER43G SUGAR11G OTHER
FAT 7G22% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, fluffy buttermilk cake with bright lemon flavor and a tangy glaze. Light and foolproof for lemon lovers.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 9- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt (optional and to taste)
- 1 tablespoon lemon zest
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream (lite is okay (plain Greek yogurt may be substituted))
- 1/4 cup lemon juice
- 3 tablespoons canola or vegetable oil
- 2 teaspoons lemon extract (vanilla extract may be substituted)
- 2 cups confectioners’ sugar
- 1/3 cup lemon juice (or as necessary for consistency)
- 1 tablespoon lemon zest (or to taste)
At a glance
PER SERVING · TIME 105M
CAL 15%·PRO 7%
CARBS 56G75% OF CAL
2G FIBER43G SUGAR11G OTHER
FAT 7G22% OF CAL
1G SAT6G 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
- 15m
- Cook
- 30m
- Sodium
- 23mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 120mg
- Calcium
- 36mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 23MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.