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Yet another great recipe adapted from Heidi Swanson’s super natural every day cookbook. This is a nice simple cake to go with coffee or tea or when you just need a bite of lemony sweetness. Despite using regular-milled spelt flour (as opposed to whole wheat pastry flour) I found this cake to be very light and spongy.

lemon buttermilk cake


Lemon Buttermilk Cake

2 ½  cups whole wheat pastry flour (I used spelt flour)

1 tablespoon baking powder

½ cup natural cane sugar

½ teaspoon fine sea salt

2 large eggs

1 ½ cups buttermilk

¼ cup butter, melted

grated zest of 2 lemons

5 dates, pitted and coarsely chopped (optional)

Preheat oven to 400 degrees (F). Butter an 11-inch round tart/quiche pan or a square baking dish.

In a large bowl, mix together the flour, baking powder, sugar and salt. In a mixing bowl, mix together the eggs, buttermilk, butter and lemon zest. Add the dry ingredients and the dates and mix until just combined.

Transfer the batter to the prepared baking pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Serve immediately. Enjoy!


Swanson, H. (2011). super natural every day. New York, NY: Ten Speed Press.