Buttermilk cake is delicately sweet with fluffy texture. The buttermilk makes the cake tender and deliciously moist and keeps the sweetness from taking over. Use a 9x9 pan, loaf or bundt pan. You can serve it with the homemade glaze and/or powdered sugar. Add fresh berries on the side for a lovely presentation.
Preheat oven to 350 degrees F. Butter and flour an 8 - 10 cup bundt pan or a cake pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, combine the sugars. Zest the lemon directly into the bowl. Combine the sugar and zest, using a rubber spatula or your fingers until the sugar is fragrant.
Incorporate the butter into the sugar lemon mixture. Use a hand mixer or beat for about 2 minutes until it is fluffy and pale.
Scrape the sides of the bowl. Add the yogurt, then add the eggs one at a time. Whisk them as you add them. Add the vanilla extract and mix thoroughly.
Add the flour mixture a little at the time, mixing on medium until the flour is incorporated.
Add the buttermilk and mix well.
Pour the batter into prepared pan.
Bake at 350 degrees for 40 - 50 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and place it on a wire rack to cool for 10 minutes. Remove from pan.
Prepare the glaze (this can be done while the cake is baking – it has to be put on the cake while it is still warm). In a measuring cup with a spout for pouring, mix the sugar and lemon juice. Let it sit, stirring occasionally.
Once the cake is out of the pan and is still warm, use a skewer to poke deep holes over the top. Make a lot of holes. Pour half the glaze over the top. Allow it to seep into the holes. Use a pastry brush to apply the glaze that dripped over the top and sides.
Once the buttermilk cake is completely cool, pour the remaining glaze over the top. Let it rest for a bit then brush the drips again. Optional: Dust with powdered sugar just before serving.