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Simple Buttermilk Cake recipe

Simple Buttermilk Cake recipe

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  • Recipes
  • Dish type
  • Cake

This is a simple cake that is nice to have to hand for that mid-afternoon break. If you don't have lemon extract (Dr Oetker is a good brand), try either making the cake without for a simple butter cake, or adding a tablespoon of lemon zest.

55 people made this

IngredientsServes: 14

  • 225g butter or margarine
  • 400g caster sugar
  • 4 eggs
  • 225ml buttermilk
  • 375g sifted plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon natural lemon extract

MethodPrep:15min ›Cook:1hr ›Extra time:15min cooling › Ready in:1hr30min

  1. Preheat oven to 150 C / Gas 2. Lightly grease and flour one 25cm tube cake tin.
  2. Combine margarine, caster sugar, eggs, buttermilk, sifted flour, bicarb, baking powder and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour cake mixture into prepared cake tin.
  3. Bake at 150 C / Gas 2 for 1 hour. Remove cake from tin after it has cooled.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (25)

Family love this simple cake.Why buy a cake when you can make this.It never fails.Thank you for this lovely recipe.-03 May 2015

this was very popular with my husband, as it was a lovely moist texture with a hint of lemon and vanilla. nice with jam if you want a bit more drama!-11 Mar 2015

Very nice cake and easy to make. I added the grated rind of an orange to the batter and drizzled royal icing made with lemon juice over the top when it had cooled. Lovely.-07 Apr 2013

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Easy Farmhouse Buttermilk Cake

If your friends and family are anything like mine, the first bite of this Easy Farmhouse Buttermilk Cake will have them swooning, moaning, sighing and/or saying &ldquoOh, my gosh!&rdquo.

I saw a picture of this buttermilk cake in an email from King Arthur Flour. The cake looked fabulous and I loved the rustic, charming name. I decided to try out the recipe one day last week, when some friends were coming for lunch. Being a bit lazy (and always in a hurry), I simplified the recipe to involved just one bowl and no mixer.

What a winner! When a recipe is REALLY good my husband calls it &ldquocandy&rdquo. This cake can definitely be labeled as &ldquocandy&rdquo both literally and figuratively! The cake is super moist with lots of flavor, and the topping reminds us of a delicious combination of sticky buns and pecan pie.

I use a combination of granulated sugar and brown sugar. The latter adds moisture to the cake. You can use only brown sugar or only granulated sugar (3/4 cup).

They all make this spice cake extra moist so it stays tender for days. If you must skip the applesauce, use buttermilk instead (total of 1 cup), but the applesauce makes a difference in this recipe! I made homemade applesauce and it’s super easy. I halved the recipe, so I used 2 apples, some water, a splash of lemon juice, and cooked for 15-20 minutes until soft, then mashed it with a fork. It’s ok if it’s a little chunky, or, if you prefer a smooth texture, process it in a food processor.

Simple Buttermilk Bundt Cake

I have an unnatural love for bundt cakes. A love that may even be illegal in certain states.

While I absolutely relish the interesting and creative challenges thrown my way by the #bundtbakers group over the past few years, I’ve been thinking lately that I’d really like to spend some time perfecting some simpler, easier, more traditional bundt cakes with a broader appeal and a more familiar flavor profile.

I still plan on getting jiggy with the #bundtbakers every now and again, but for the first time in several years I’d like to share some cakes that don’t necessarily fit in with their creative themes.

I’m hoping to eventually follow this post up with a an entire series of bundt cake recipes featuring simple, familiar flavors vanilla, lemon, chocolate, spice, etc.
The basic bundt series.

To kick the whole thing off, I thought I’d go with the simplest, and most potentially versatile cake that I could think of. The plain ol’ pound cake. Butter. Eggs. Buttermilk. Vanilla.

This cake is delicately sweet and super buttery. Since the butter is the standout flavor in this recipe, I’d recommend springing for the best you can find. I promise it’s worth the extra buck or two.

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Because I use buttermilk rather than sour cream, this recipe is a little lighter and more delicate than some other pound cakes you may have had, but I actually prefer it this way. As a cake rather than a loaf, sliced thick and served with fresh fruit, I think the lighter crumb is just the ticket.
In the Summer a big thick slice of pound cake is heaven with fresh whipped cream and macerated strawberries or fresh ripe blueberries.

If you want to kick this cake up to the next level though, feel free to experiment a little!
This recipe is the perfect base for almost any flavor you could want to pair with it. Add a few tablespoons of your favorite booze to add another layer of flavor. Toss in a cup of fresh (or frozen) berries to make a fruity, summery pound cake. Instead of fruit, why not stir in a cup of chocolate chips and some chopped walnuts? Or infuse the butter (or buttermilk) with tea leaves, lavender flowers, fresh herbs, or dried spices. You could even stir some fresh citrus zest into the sugar before creaming it into the butter.
Once you get the basics down, the skies the limit folks!

Recipe Summary

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter
  • ¼ cup milk
  • 4 ½ cups confectioners' sugar
  • ½ teaspoon almond extract
  • 1 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.

Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Combine 1/2 cup butter and milk in a saucepan bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

30 Recipes That Use Tangy Buttermilk in Genius Ways

Rich, creamy, and tangy, buttermilk is a prized ingredient in so many sweet and savory recipes. Not only do the tangy cultures in buttermilk offset super sweet flavors in dessert recipes, but they also help to create incredibly moist baked goods. You're most likely familiar with using buttermilk for fried chicken or biscuits, but those recipes often only call for one to two cups. When you're wondering what to do with the remaining buttermilk, we have 30 delicious recipes that'll help you deliciously use up what's left, and we're starting with the Brown-Sugar Buttermilk Pie that's pictured here. The filling is made with dark brown sugar, buttermilk, ground nutmeg and cinnamon, and unsalted butter. It's just the dessert to make for fall when you want a break from the usual apple, pecan, and pumpkin pies.

If you're looking for a classic way to use buttermilk, we have old-fashioned recipes for brunch-worthy buttermilk pancakes and chicken and waffles. The subtle tang of buttermilk shines in these all-star recipes. Should you be interested in preparing something a bit more unexpected, challenge yourself to making vanilla cake doughnuts, which calls for buttermilk in the batter.

Buttermilk also shines in several of our favorite recipes for dips and salad dressings. When paired with silky sour cream and mayonnaise, buttermilk helps to create an ultra-creamy recipe that you can serve alongside chips and crudités or tossed with greens and sliced raw vegetables for a seasonal salad. We even have a genius recipe for homemade ranch dressing, so you can skip the bottled stuff from here on out.

Next time you're wondering how to use up buttermilk, turn to these 30 recipes that will carry you from breakfast all the way through dessert.

35+ Cookie Recipes Buttermilk Pictures

35+ Cookie Recipes Buttermilk
. The cookies were very soft and tender, more of a cake texture than a cookie. ½ cup buttermilk (or ¼ c.

Buttermilk Biscuits Gluten Free Recipe Bob S Red Mill from

They won't be as fluffy if mixed/stirred by hand. Find 85+ best tried and tested baking recipes using yogurt/buttermilk. Beat sugar, shortening and eggs well.

Pumpkin buttermilk cookie, ginger crunch cake with strawberry sauce, apple cinnamon…

View top rated buttermilk cookie recipes with ratings and reviews. What is it about buttermilk cookies that makes them extra delicious? I am glad i added a lot of lemon zest to the dough and glaze. Toasted pecans, vanilla extract, chocolate chips, sugar, large egg and 7 more.

Learn how to make buttermilk at home so you always have it on hand for my buttermilk biscuits, pancake recipes, and even irish soda bread.


Toasted pecans, vanilla extract, chocolate chips, sugar, large egg and 7 more.


Buttermilk chocolate chip cookie barsbaking bites.

Everybody understands the stuggle of getting dinner on the table after a long day.


Buttermilk chocolate chip cookie barsbaking bites.


Everybody understands the stuggle of getting dinner on the table after a long day.

Beat sugar, shortening and eggs well.

Recipe makes lots of fat soft delicious cookies that freeze well if you can keep 'em around long enough.

How do you make a pink velvet layer cake?

Making a layer cake doesn’t have to be hard. Follow these simple steps to making a beautiful pink velvet layer cake.

  1. Bake your pink velvet cake layers and let them cool
  2. Trim off the dome and the brown sides of the cake if you want your cake slice to be really pretty
  3. Make your stabilized whipped cream
  4. Place your first layer of cake onto your cake board or plate
  5. Use an offset spatula to spread a layer of whipped cream on top of the cake then place your second layer of cake on top of the whipped cream. Repeat with the final layer of cake.
  6. Spread a thin layer of whipped cream all over your cake and then put the whole cake into the freezer for 10 minutes
  7. Spread a final layer of whipped cream on top of the cake
  8. Use a bench scraper to make the sides straight and an offset spatula to make the top flat
  9. Optional: use a cake comb to make the sides more interesting
  10. Finish the cake design with some swirls of whipped cream on top using a 1M piping tip and finish with some fresh raspberries.

If you want to learn more about the basics of stacking and frosting a cake you can check out this tutorial on making your first cake.

Southern Buttermilk Tea Cakes

These simple cookies get most of their flavor from the buttermilk and extracts or spices you use. Swap the nutmeg for cinnamon or pumpkin pie spice or even cardamom, if you like. Once they’ve cooled, you can dust them with powdered sugar or glaze them with a plain white icing flavored however you like.

Though this recipe calls for both butter and butter-flavored vegetable shortening, which gives them a distinctive crispness at their edges, you can use ½ cup total of either butter or the shortening if that’s all you have.

Sift the flour, baking powder and salt in a large bowl or the bowl of a stand mixer. Add the sugar and nutmeg and beat on low speed with a hand mixer or the stand mixer fitted with a paddle until combined. Add the butter, shortening, buttermilk, egg and vanilla extract and mix on low speed until the dough forms and there are no dry patches of flour left. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Heat the oven to 350 degrees. Line two baking sheets with parchment paper. Using a 1/2-ounce cookie scoop or slightly heaping tablespoon, portion the dough and roll it into balls in your hands. Arrange 15 dough balls on each baking sheet, spaced equally apart.

Bake, rotating the baking sheets front to back and top to bottom halfway through cooking, until the edges are just golden and the centers are puffed and still pale, 12 to 13 minutes. Transfer the baking sheets to racks and let the cookies cool completely. Repeat baking the remaining cookies.

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Put buttermilk to good use with our best-ever bakes, savoury salads and fried chicken. These mouth-watering recipes are great for entertaining.

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This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Basic buttermilk scones

These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results

Pecan Buttermilk Cake

This old-fashioned cake is coming back! A rich buttermilk cake covered with a buttery nut glaze – it’s perfection!


1/2 cup (1 stick or 113g) butter, at room temperature
2 cups (400g) light brown sugar
2 large eggs, at room temperature
2 cups (480g) of buttermilk
2 teaspoons vanilla extract
3 cups (375g) of all-purpose flour
2 teaspoons baking soda
1 teaspoon of salt

6 tablespoons butter, melted
1 cup (200g) light brown sugar
1/4 cup (61g) buttermilk
1/8 teaspoon of salt
1 cup of chopped nuts


Preheat oven to 350°F. Prepare a 9吉 baking tray. (I used GOOP, click on the recipe in the Notes)
In a large bowl, beat the butter and brown sugar together with a hand blender until smooth.
Add the eggs one at a time, incorporating them into the butter mixture completely. Scrape sides of bowl if necessary.
Pour in buttermilk and vanilla extract. Mix until combined. (Make sure there are no lumps)
Add the flour, baking soda and salt to the wet ingredients. Stir by hand with a spatula until the ingredients are incorporated.
Pour the dough into the prepared pan.
Bake the cake for 30 minutes. Ten minutes before the cake is done, prepare the topping.

Stir the butter and brown sugar in a small bowl. (I used a 2-cup measuring cup) Add the buttermilk, chopped nuts and salt. You should be able to pour the icing easily.
When you take the cake out of the oven, immediately pour the nut frosting over the entire cake. Then return it to the oven for 10 more minutes.
When the cake is ready, the glaze should bubble and appear as a liquid that seeps into every corner of the cake.
Serve hot.
(If you prefer to serve at room temperature, the icing will have hardened a bit).