Buttermilk Cake with Creamy Butter Frosting
From chef_irish 15 years agoIngredients
- 2 cups sifted cake flour shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/3 cup shortening shopping list
- 1/3 cup butter shopping list
- 1 cup sugar shopping list
- 3 eggs, separated shopping list
- 1 1/2 teaspoons vanilla shopping list
- 1/2 teaspoon lemon extract shopping list
- 1/2 cup buttermilk shopping list
- 2 tablespoons distilled white vinegar shopping list
How to make it
- Sift flour, baking soda and salt together.
- In mixing bowl, cream butter and shortening; add sugar gradually, creaming until light and fluffy.
- Add egg yolks; beat until very light. Add vanilla and lemon extract; blend well.
- Combine buttermilk and vinegar.
- Add dry ingredients to creamed mixture alternately with buttermilk mixture.
- Beat until batter is smooth.
- Fold in stiffly beaten egg whites.
- Pour buttermilk cake batter into greased 7 x 10 x 2-inch baking pan or 2 8-inch layer cake pans.
- Bake single at 350°. 35 to 45 minutes; layers at 375°. 25 to 30 minutes.
- Creamy Butter Frosting:
- 1/3 cup butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pound (3 1/2 cups) sifted confectioners sugar
- 3 to 4 tablespoons milk
- Prep:
- Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake
- (Hint)
- You Can Dust The Sides and Top of This Cake with Chopped Pecans for Looks and A Sweet Nutty Taste!
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