Buttermilk Cake with Creamy Butter Frosting Recipe

How to make it

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• 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!