What do you do when you have leftover buttermilk? Google buttermilk recipes of course! This one is really good and you can use your discretion for the lemon glaze. In fact, any type of glaze would taste amazing on this. Recipe below.
13.5 ounces all-purpose flour (about 3 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
2 cups sifted confectioners sugar
3 tablespoons lemon juice (you can put in whatever you see fit)
Preheat oven to 350°. Grease/spray two (8 x 4–inch) loaf pans or one big bundt pan.
In a bowl, combine flour, baking soda, baking bower, and salt.
Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
Spoon batter into loaf pans coated with cooking spray. Bake at 350° for 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
For the glaze… sift the confectioners sugar and whisk in the lemon juice until there are no lumps. The rest is up to you! Do you want it thinner but don’t want super lemon glaze? Add a few drops of water.
Now again, I didn’t read the part about adding a few drops of water to the glaze, but it still tasted good. The cake part is my favorite though. It is so good! I only made one loaf, so I cut the recipe in half. Now you are going to say, how do you half an egg? Well that is a fantastic question and I don’t have an answer for you. It was a messy process of what I did. It still tasted amazing, so I guess I did it right!