Lemon Buttermilk Cake - Low Sugar Options

This southern classic lemon buttermilk cake is sure to please friends and family. It has lots of lemon and when combined with the buttermilk makes it a not-so-sweet tasting dessert, while still being a frosted cake. In this recipe I replace the typical buttercream type frosting with a simple lemon glaze, perhaps more popular with home cooks in the south. 

Lower Sugar Options: If you prefer, you can reduce the sugar in the cake by substituting with one of the non-calorie baking sweeteners like Truvia or Swerve. They even make a non-calorie confectioners sugar now which works in the glaze, so if you are cooking for a loved one on a reduced sugar diet, feel free to substitute. You can do a half/half substitution which is what I typically do, or use all of the non-sugar sweetener instead. Just note that when baked with 100% stevia sweeteners or Swerve the cake doesn't brown very much on the top, which is perfectly fine under the glaze. I made both versions, and my tasters couldn't tell the difference using my 50/50 technique. It's not sugar free, but it cuts the sugar in half without sacrificing texture or taste and leaves no strange aftertaste. 

Today I'm making two 8x8-inch square cakes, as I'm giving one to a friend. But you can easily make this in a 13x9-inch cake pan, which is more usual for this dessert. This cake does take 7 tablespoons of freshly squeezed lemon juice and 3 tablespoons of zest, so plan on 3 large or 4 smaller lemons for this recipe. You can substitute regular flour for the cake flour, although the cake flour will yield a finer, more velvety crumb. About an hour or two before you plan to begin, set out all of the ingredients to come to room temperature. 

Ingredients

2 1/2 cups (10 ounces) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
3 tablespoons grated lemon zest from 3 lemons
1/4 cup lemon juice from 3 lemons
1 teaspoon vanilla extract
1 3/4 cup (12.25 ounces) granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs, room temperature
1 egg yolk, room temperature

Glaze
3 cups (12 ounces) confectioners sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

Instructions

Cake:  Adjust oven rack to middle position and heat oven to 325F degrees. Grease and flour 13x9-inch baking pan. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover, and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

Scrape batter into prepared pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

Glaze: While the cake bakes, whisk confectioners sugar, lemon juice, and buttermilk until smooth. When the cake is just lightly warm to the touch, gently spread glaze over the cake using an offset spatula and sprinkle evenly with reserved sugar mixture. Cool at least 3 hours. Serve.