Lemon Buttermilk Cake (One-Bowl)

4.65 from 31 votes

Prep Time15

Cook Time30

Total Time45

Course: Cakes & Cupcakes

Cuisine: British / Canadian

Servings: servings

Calories: 365kcal

Preheat the oven to 350ºF (180ºC), then grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, combine the sugar and zest of 2 lemons, then rub the zest into the sugar with your fingers to release the oils and flavour it.
Add the buttermilk, melted butter, oil, eggs, vanilla, and lemon juice. Mix with a hand mixer or whisk until smooth.
Sift the flour, baking powder, and baking soda into the bowl, then add the salt. Switch to a spatula or wooden spoon and gently stir until just combined, leaving a few streaks of flour and a slightly lumpy batter.
Divide the batter evenly between the two prepared pans, then smooth the tops lightly. Bake for 28 to 32 minutes, or until the centre springs back when pressed gently with a fingertip and the edges pull away from the pans.
Remove the cakes from the oven and place the pans on a wire rack. Cool for 10 minutes, then carefully turn the cakes out onto the rack and let them cool completely before frosting or glazing.

For most accurate results, I highly recommend using a digital kitchen scale if you have one.

If you don't own a Bundt pan, use two 8 or 9-inch (20-23 cm) round cake tins.

The cake batter will rise quite high in the Bundt pan but don’t worry! It will not overflow.

Dab any collected pools of baking spray in the bottom of the cake tin with a paper towel before you add the cake batter.

Use a handheld whisk if you don't own a hand mixer.

I use clear vanilla extract for most light-coloured baking recipes to keep the colour light and pristine.