Buttermilk Lemon Cake

Introduction

History

The Buttermilk Lemon Cake recipe has been passed down through generations in many families. It is a classic Southern dessert that is often served at family gatherings and special occasions. The use of buttermilk in the recipe adds a unique tanginess and richness to the cake, while the lemon extract gives it a bright and citrusy flavor.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to cream the sugar and Crisco together until light and fluffy to ensure a tender cake.

- Be sure to sift the dry ingredients together to prevent any lumps in the batter.

- Baking the cake in a tube pan helps to ensure even baking and a beautiful presentation.

- Allow the cake to cool completely before removing it from the pan to prevent it from falling apart.

Serving Suggestions

Serve the Buttermilk Lemon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Creaming the sugar and Crisco together until light and fluffy is essential for a tender cake.

- Sifting the dry ingredients together helps to ensure a smooth batter.

Ingredient Substitutions

You can use vegetable oil instead of Crisco in this recipe.

- Lemon zest can be used in place of lemon extract for a more intense lemon flavor.

Make Ahead Tips

The Buttermilk Lemon Cake can be made a day in advance and stored in an airtight container at room temperature.

Presentation Ideas

Dust the cake with powdered sugar or top it with fresh berries for a beautiful presentation.

Pairing Recommendations

Serve the Buttermilk Lemon Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Buttermilk Lemon Cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave a slice for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Buttermilk Lemon Cake contains approximately 350 calories.

Carbohydrates

Each serving of Buttermilk Lemon Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Buttermilk Lemon Cake contains approximately 15 grams of fats.

Proteins

Each serving of Buttermilk Lemon Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Buttermilk Lemon Cake is a good source of calcium, vitamin D, and iron.

Alergens

This recipe contains eggs and wheat.

Summary

Buttermilk Lemon Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some essential vitamins and minerals.

Summary

Buttermilk Lemon Cake is a classic Southern dessert that is perfect for any occasion. With its tangy buttermilk and zesty lemon flavor, this moist and delicious cake is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Buttermilk Lemon Cake. It was many years ago, back when I was just a young girl living in a small town in the countryside. My grandmother, who was a wonderful cook herself, had taught me the basics of cooking and baking, but I was always eager to learn more.

One day, a family friend came over for tea and brought along a delicious cake that she had made. It was a Buttermilk Lemon Cake, and it was unlike anything I had ever tasted before. The tangy lemon flavor combined with the light and fluffy texture of the cake was simply irresistible. I begged her for the recipe, and she was kind enough to share it with me.

I immediately set to work in the kitchen, gathering all the ingredients I needed to make the cake. As I mixed the batter and poured it into the cake tin, I could already smell the sweet scent of lemon wafting through the air. I put the cake in the oven and waited anxiously for it to bake.

When the cake was finally done, I took it out of the oven and let it cool before slicing into it. The first bite was pure bliss - the tartness of the lemon combined with the richness of the buttermilk created a flavor explosion in my mouth. I knew I had found a new favorite recipe.

From that day on, I made Buttermilk Lemon Cake whenever I could. It became a staple in our household, and I would often bake it for family gatherings and special occasions. Each time I made the cake, I would think back to that first time I discovered the recipe and the joy it had brought me.

Over the years, I have made some tweaks and adjustments to the original recipe, adding a little more lemon zest here, a touch of vanilla there. I have also shared the recipe with friends and family, passing on the delicious tradition of Buttermilk Lemon Cake to the next generation.

Now, as I sit here in my kitchen, preparing to make another Buttermilk Lemon Cake, I am filled with a sense of nostalgia and gratitude. This recipe has brought me so much joy and has become a symbol of my love for cooking and baking. I am thankful for all the people who have shared their recipes with me over the years, and for the memories that each dish brings.

As I take the cake out of the oven and let it cool, I can already smell the familiar scent of lemon filling the air. I know that when I take that first bite, I will be transported back to that day when I first discovered this recipe, and I will be reminded once again of the joy that cooking and baking can bring. And for that, I am truly grateful.

Categories

| Buttermilk Recipes | Cake Recipes | Cathy's Recipes | Egg Recipes | Lemon Extract Recipes |

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