Lemon Buttermilk Cake

    Lemon Buttermilk Cake

    (27)
    6saves
    1hour30min


    24 people made this

    This is a simple pound cake recipe. It is soft, moist and tangy with the added flavour of lemon essence.

    Ingredients
    Serves: 14 

    • 250g margarine
    • 2 cups (400g) white sugar
    • 4 eggs
    • 1 cup (250ml) buttermilk
    • 3 cups (375g) plain flour, sifted
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon lemon essence

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 150 degrees C. Lightly grease and flour one 25cm ring cake tin.
    2. Combine margarine, white sugar, eggs, buttermilk, sifted flour, bicarb soda, baking powder and lemon essence and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
    3. Bake at 150 degrees C for one hour. Remove cake from pan after it has cooled.
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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (27)

    by
    70

    This is your standard buttermilk pound cake. I used butter instead of shortening and do add two more eggs to increase the moistness. I also added 2 tsp. of vanilla extract and 1 Tbsp. of real lemon juice. I served this with fresh fruit and real whipped cream.  -  09 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    51

    This recipe appealed because of the buttermilk and simplicity. I did make some changes because the original recipe I found to be uninteresting and a little dry. I subsituted 1/4 cup butter for some of the shortening and used the grated rind of 2 lemons rather than lemon flavoring. Also I glazed it with a simple icing made from lemon juice (real) and icing sugar.  -  04 May 2006  (Review from Allrecipes USA and Canada)

    by
    28

    Very tasty and simple recipe to make, and I'll definitely make it again. I included about a cup of frozen blueberries that I tossed with some flour so they wouldn't sink to the bottom and added some fresh lemon zest (about a tsp.) to the batter for a bit more lemony taste. However, the temperature of 300° for 1 hour just didn't cut it (and my oven thermometer is working). The cake was barely beginning to brown on top at 55 minutes and the batter was still "jiggly", so I cranked up the heat to about 350° and cooked it for another 15 minutes. Cooled it on a wire rack for 15 minutes and then removed the sides of the tube pan. Cooled it completely on the tube part of the pan, and then loosened the bottom and tube part with a knife and turned it over on a large round platter.  -  03 Mar 2003  (Review from Allrecipes USA and Canada)

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