Lemon Buttermilk Cake π
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Category: Dessert
Servings: 12
Description:
This delightful Lemon Buttermilk Cake is a bit of a departure from the norm, making it an exciting treat for any dessert table. The cake’s vibrant lemon flavor pairs beautifully with a side of zesty lemon sauce or a scoop of creamy vanilla ice cream. An old favorite from a Farm Journal magazine, this recipe features a unique preparation method where the tube pan is buttered and dusted with fine unseasoned bread crumbs instead of flour, creating a perfectly textured and flavorful cake.
Ingredients:
- 1 cup shortening
- 2 1/4 cups sugar, divided
- 2 teaspoons pure vanilla extract
- 1 cup fresh lemon juice
- Rind of 1 lemon, finely grated
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions:
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Preheat Oven: Begin by preheating your oven to 350Β°F (175Β°C). Prepare a 10-inch tube pan by buttering it generously and then dusting it with fine unseasoned bread crumbs. This will help create a light and airy texture in your cake.
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Prepare Egg Whites: In a clean mixing bowl, beat the egg whites until they become frothy. Gradually add 3/4 cup of sugar to the frothy egg whites while continuing to beat until they form stiff, glossy peaks. Set aside.
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Cream Shortening and Sugar: In a separate large bowl, cream together the shortening and the remaining 1 1/2 cups of sugar until the mixture is light and fluffy. This process is crucial for achieving a tender crumb in your cake.
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Add Flavors: Blend in the pure vanilla extract, fresh lemon juice, and grated lemon rind into the creamed shortening and sugar mixture. This will infuse your cake with a burst of citrusy flavor.
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Incorporate Egg Yolks: Add the egg yolks to the mixture, blending them in until well combined. The yolks will add richness and help bind the ingredients together.
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Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
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Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
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Fold in Egg Whites: Carefully fold the beaten egg whites into the batter. This step is essential for incorporating air into the batter, which will give your cake a light and fluffy texture.
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Pour Batter: Spoon the batter into the prepared tube pan, smoothing the top with a spatula to ensure an even bake.
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Bake the Cake: Place the pan in the preheated oven and bake for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and should spring back when gently pressed.
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Cool and Serve: Allow the cake to set in the pan for 8-10 minutes before carefully removing it. Let it cool completely on a wire rack. Once cool, slice the cake and serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of lemon sauce for an extra touch of indulgence.
Enjoy this timeless dessert that combines the tangy zest of lemon with the richness of buttermilk, making each bite a refreshing and delightful experience. π°π¦π
