Easy Buttermilk Cake

Easy Buttermilk Cake

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Buttermilk has a distinctly sour taste. Make your own by adding 1 tablespoon of lemon juice or vingear to one cup of milk and wait 10 minutes while it curdles.

Jeannette Gartner

Serves: 14 

  • 2 3/4 cups (400g) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 360ml buttermilk
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup (155g) butter
  • 1 1/2 cups (300g) white sugar
  • 1 tablespoon buttermilk
  • 4 egg whites
  • 1 teaspoon vanilla essence
  • 1 teaspoon almond essence

Preparation:30min  ›  Cook:40min  ›  Extra time:1hour cooling  ›  Ready in:2hours10min 

  1. Preheat oven to 180 degrees C. Lightly grease and flour a 20cm round cake tin or a 13x23cm cake tin.
  2. In a medium bowl sift flour three times and add baking powder and salt. Set aside.
  3. In a small bowl combine buttermilk with bicarbonate of soda. Set aside.
  4. In a large bowl cream butter and sugar together then add 1 tablespoon buttermilk. Alternately stir in one third of buttermilk mixture and then one third of the flour mixutre until all combined.
  5. Whisk egg whites until stiff and fold into mixture. Stir in the vanilla and almond essences. Pour mixture into prepared cake tin.
  6. Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Once cool use a simple icing like one flavoured with orange essence or coffee.

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