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Buttermilk Cake




Source of Recipe


by Millie, from Country Cakes


List of Ingredients




1 T finely grated lemon rind
1 T + 1 tsp pure lemon extract
3 1/2 C SIFTED all-purpose flour
¼ tsp salt
½ tsp bakin soda
1 C buttermilk, at room temp
1 ½ C unsalted butter {3 sticks}
2 ½ C granulated sugar
5 Jumbo eggs, at room temp

FOR LEMON GLAZE:

1/3 C freshly squeezed n’ strained lemon juice
¾ C granulated sugar


Recipe



AUTHOR’s NOTES:

I like to finely grate lemon peel steep in an ample am’t of lemon extract well before it is beaten into the batter, so that the peel has the chance to “bloom.”

Thick hunks of Buttermilk Cake are wonderful served in the summer w/piles of fresh berries n’ mounds of whipped cream. Slender slice, perhaps 2 to a serving, served w/a warm compote of dried fruit, make a marvelous midwinter treat.

Lightly butter & flour a 10” fluted bundt pan; set aside. Preheat the oven to 350°

Blend the lemon rind & lemon extract together in a small cup; set aside.

Sift together flour/salt onto a sheet of waxed paper; set aside. Stir the bakin soda into the buttermilk; set aside.

Cream the butter in lrg bowl of an elec mixer on moderately high speed for 3 min’s. Add the sugar in 3 additions, beatin for 1 min on moderate speed after ea portion is added. Beat in the eggs, one at a time, blendin well after ea add’n. Blend in the lemon rind/extract mix. Scrape down the sides of the mix bowl to keep the mix even~textured. With the mixer on low, alternately add the flour in 3 add’ns w/the buttermilk in 2 add’ns, beginning n’ endin w/flour.

Pour n’ scrape the batter into prepared pan.

Bake the cake on the lower 1/3 level rack of the preheated oven about 1 hr n’ 15 min’s or til a wooden pick inserted in center of cake comes out clean/dry & the cake pulls away slightly from the edges of pan.

Let the cake cool in the pan on a wire rack for 5 min’s.

To make glaze:

Combine the lemon juice & sugar in a small bowl. Invert the cake onto a second coolin rack. Brush the glaze over the top n’ sides of the hot cake. Let cool completely.

Serve the cake cut in thin slices.