Buttermilk Cake with Lemon

    Buttermilk Cake with Lemon

    (620)
    13saves
    1hour45min


    540 people made this

    This is a great basic cake recipe. It can be eaten on its own, with icing or used in desserts such as trifle.

    Ingredients
    Serves: 14 

    • 3 cups (375g) plain flour
    • 1/4 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 250g butter
    • 3 cups (600g) white sugar
    • 6 eggs
    • 1 teaspoon lemon essence
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) buttermilk

    Directions
    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Preheat oven to 160 degrees C. Grease one 20 or 25cm ring cake tin. Mix together the flour, bicarb soda and salt. Set aside.
    2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla essences. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
    3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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    Reviews and Ratings
    Global Ratings:
    (620)

    Reviews in English (618)

    by
    890

    Formerly a professional baker, now retired, I can't resist "fooling around" with a great basic recipe, of which this one is GREAT! However, I changed the flavorings by using the juice AND zest of one large lemon, (No lemon extract- use the real thing!), two tsps. of pure vanilla extract, and, here's the real change, one and a half tsps. of ground cardamom. When the cake is still warm, remove from tube pan, and drizzle with a glaze:mix one cup powdered confectioner's sugar, with enough fresh lemon juice to be runny, ( a consistency like Elmer's glue ). These changes take Cathy's wonderful cake and transform it into a GREAT CAKE! Try it!  -  20 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    354

    I thought this recipe was quite good. When making it the second time, I changed a few things. I added 1 stick of butter and 1/4 cup shortening. I also creamed the fats and sugar together for about 5 minutes. I used fresh lemon juice and lemon zest(1 large lemon. After reading the other reviews, noting that it may be a little dry, I added 1/2 cup sour cream. It turned out awesome!!! I will make it this way for now on.  -  16 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    306

    Definitely an awesome cake. I tried this recipe yesterday, and it was DELICIOUS! I baked two cakes, one using a loaf pan and another one using a BUNDT pan. After reading some reviews, for one of them, I tried sprinkling some icing sugar on the pan after oiling it, and it did add a little caramelish-crunchy side to the cake that I liked. My bf prefers cake to be plain, so he prefered the other one (without sugar sprinkled). I also added two tsp of vanilla extract instead of one and I used real lemon juice And finally, I baked it for around 70 mins too, and it was perfect: the crust was a nice shade, and it was yummy! Am glad I tried this recipe) =UPDATE= I tried this recipe around 5-6 times already (all with great success!!)and I noticed a definite change in taste if I beat the butter and the sugar with an electric mixer and if I just mix the butter and sugar MANUALLY. When I beat it with a mixer, it tastes great but it is definitely BETTER if you beat the butter and the sugar with with a wooden spoon. It has a richer taste. Just make sure to beat it well (until the mixture is uniform). Since it's done manually, the sugar will not be creamed with the butter, but don't worry about it coz when it's cooked, there is no grainy texture or anything. Ah, and it tastes AWESOME with almond essence instead of vanilla  -  27 Jun 2006  (Review from Allrecipes USA and Canada)

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