Buttermilk Cake- This cake is light and tasty at the same time. It’s also simple to put together. With a simple dusting of sugar on top, this recipe makes a single 8-by-8-inch cake that’s excellent for serving with coffee or tea. You may serve it with sweet, delicate berries on the side or ice it with vanilla or chocolate buttercream or cream cheese icing. You may double the recipe for a bigger sheet cake or a two-layer layer cake. There is no need to change the baking time if you use 8-inch circular layers. Today we have crazy-moist, melt-in-your-mouth, lemon-kissed, super-tender cake bliss! This Bundt cake is easy to slice and carry, making it ideal for sharing. This buttermilk cake isn’t excessively sweet, and it has a unique texture.
RECIPES FOR BUTTERMILK IN CAKES:
Buttermilk is used in cake baking for a variety of reasons.
- Buttermilk helps to tenderize meat. It ensures that baked items are moist from the outset.
- Buttermilk has a tart flavor. While you may not notice the flavor, it protects the cake from being overly sweet and gives it a rich, buttery flavor in this vanilla buttermilk cake.
- Buttermilk aids in the rising of cakes. Buttermilk’s acid combines with the leavening chemicals in the cake to give it lift.
Buttermilk Cake: A Step-by-Step Guide:
- This cake contains Greek yogurt in addition to buttermilk.
- Another acidic component, the two combine with the lemon icing to provide the perfect amount of sweetness in this cake.
- All-Purpose Flour is a type of flour that may be used for a variety of purposes. I used all-purpose flour to make a light, fluffy, and amazing buttermilk cake.
- Sugar is a sweetener. Sugar offers the cake the sweetness it need, as well as adding moisture and assisting in the creation of the proper texture.
- Zest of a lemon This cake stands out from the crowd because to its bright, zesty lemon pops.
- Butter, to be precise. Butter provides the cake its taste and contributes to its texture.
- Yogurt from Greece. Greek yogurt adds tanginess and creaminess to balance out the sweetness of the other components.
- Vanilla is a flavor. Vanilla goes well with lemon and allows the flavors of this cake to stand out.
- Buttermilk is a kind of dairy product. Buttermilk contributes to the cake’s soft texture and helps it rise, in addition to being tangy, rich, and tasty.
- Glaze is a term that refers to the process of Lemon juice and sugar combine to make a deliciously bright and sweet glaze that permeates into every inch of this luscious cake.
Substitute for Buttermilk:
If you don’t have any buttermilk but still want to bake this easy cake, you may prepare a substitute that will work. Allow 1/2 cup milk to rest for 10 to 15 minutes after adding 1/2 teaspoon lemon juice or white vinegar. It won’t be authentic buttermilk, but it’ll be thick and tangy enough for this cake. Alternatively, make a delicious yogurt cake using plain, unsweetened yogurt. It’ll be a little heavier, but just as tasty.
How To Make It ?
- Collect the necessary components.
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the flour, baking powder, baking soda, and salt in a medium mixing basin.
- If you wish to add any spice to the flour mixture, do so now (but know the cake is perfectly lovely without any spice). Set aside this dry mixture.
- In a large mixing mixer, cream together the sugar and butter until the mixture is considerably lighter in color and fluffy.
- Scrape down the sides of the bowl to bring the mixture back together, then beat in the egg and vanilla for at least 30 seconds, or until fully incorporated.
- Stir in half of the buttermilk to combine.
- Stir in half of the flour mixture to incorporate.
- Repeat with the remaining buttermilk and flour combinations until all of the ingredients are in the bowl and the batter is smooth and thick.
- For a prettier crust, scrape the batter into an 8-by-8-inch baking pan, smooth the top, and sprinkle with a pinch of sugar.
- Bake for approximately 25 minutes, or until brown and a toothpick or knife inserted in the center comes out clean.
- Allow 10 to 15 minutes for cooling on a cooling rack until the cake peels away from the pan’s sides.
- Serve warm or at room temperature, cut into pieces or slices.
- Have fun!
Variations on the Recipe:
- Buttermilk Cake with Cream Cheese. Instead of soaking the cake in lemon juice, use the lemon cream cheese frosting from my traditional Lemon Cake with Lemon Cream Cheese Frosting to decorate the cake.
- Cake made with chocolate and buttermilk. Instead of lemon zest, use orange zest (or omit the zest). Leave out the lemon glaze. Use a chocolate glaze similar to the one used on these Salted Chocolate Olive Oil Cupcakes to frost the cake.
- Buttermilk Cake with Berries Gently mix in 2 cups blueberries or blackberries just before transferring the mixture to the pan.
Advice on Storage:
- To Put Away Store cake at room temperature or in the refrigerator for up to 1 week in an airtight container.
- To halt the process. Cake may be frozen for up to 3 months in an airtight freezer-safe container. Before serving, let the meat defrost overnight in the refrigerator.
Tips and Tricks:
- It’s critical to use a 9-inch baking pan with at least 2-inch height edges. You could use a springform pan if your 9-inch pan isn’t long enough.
After the cake has cooled for 15-20 minutes, I like to top it with a sprinkling of flaky sea salt. This is completely optional, but if you enjoy salty-sweet flavors, you should definitely try it. Maldon Sea Salt is what I use. Many cooks favor this type of sea salt.
- Maldon is a flaky sea salt, which means that its structure is flat and flaky rather than crystalline like other sea salts. It’s a finishing salt, which means it’s used towards the end of the cooking process rather than as a seasoning. It’s pricier than regular salt, but a box will last a long time. To use Maldon, just pinch a pinch between your fingers and massage it over the meal. The huge flakes will break apart as a result of this.
- The butter should be very soft because this recipe does not utilize an electric mixer. To soften your butter, let it at room temperature for several hours or use a microwave at 10% power (for 30 to 90 seconds, depending on your microwave’s wattage).
- Is there no buttermilk? It’s no issue! In a measuring cup, pour one tablespoon of white vinegar or lemon juice. To measure one cup of milk, fill the cup halfway with milk. Allow for 5-10 minutes of rest before continuing with the recipe.
- This buttermilk cake may be made and kept at room temperature for up to 8 hours.
- Do you have any leftover buttermilk from this cake? Try our Easy Buttermilk Brioche Buns or our Ridiculously Easy Buttermilk Biscuits. You’ll be buying buttermilk on a daily basis before you know it!
- For this buttermilk cake, be sure you use a 9-inch cake pan. 8-inch round cake pans are also available, but they are too tiny and might result in a mess in the oven. Use a straight-sided, reasonably heavyweight cake pan for best results. These OXO pans are fantastic.
- Double the recipe and bake the cake in a 913-inch pan if you’re feeding a crowd.
- If you want to remove the cake from the pan easily, don’t forget to line the pan with parchment paper. If you wish to serve the cake straight from the pan, oil it instead of using parchment paper. These pre-cut parchment paper circles are my favorite, but you can easily make your own.
MORE DELICIOIUS RECIPES HERE:
FOR THE BUTTERMILK CAKE:
- 2 2/3 cup flour (all-purpose)
- 1 tbsps. powdered baking soda
- 1/2 tsp bicarbonate of soda
- 1/2 tsp kosher salt
- 1 3/4 cup sugar, granulated
- 1tsp zest from 1 lemon or orange
- 1/2 cup of unsalted butter softened
- 1/2 cup plain Greek yogurt (non-fat)
- 4 big eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- For serving, powdered sugar
TO MAKE THE GLAZE:
- 1/2 cup lemon or orange juice, freshly squeezed
- 1/3 cup sugar, granulated
Preheat the oven to 350 degrees Fahrenheit. Butter and flour the interior of a Bundt pan that holds 8 to 10 cups.
Combine the flour, baking powder, baking soda, and salt in a small mixing dish.
Place the sugar in the bowl of a standing mixer fitted with the paddle attachment (or a big mixing basin). Over the sugar, squeeze the lemon zest into the bowl (save the fruit for the glaze). Rub together with your fingertips. The sugar should become aromatic and gently wet.
Toss in the butter. 2 minutes on medium-high speed, beat until pale and fluffy.
Scrape the bowl clean. Mix in the Greek yogurt on medium speed. One at a time, beat in the eggs until they are well integrated. Add the vanilla essence and mix well.
Reduce the mixer to a medium-low speed. Half of the flour mixture should be added slowly. Mix in all of the buttermilk after the flour mixture has vanished. Mix in the leftover flour mixture until it is completely gone.
Pour the batter into the Bundt pan that has been prepared. Cook for 40–50 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes in the pan on a wire rack. To release the cake, run a butter knife down the outer and center borders, then flip it onto a serving dish or cake stand.
Prepare the glaze while the cake is baking: Combine the sugar and lemon juice in a liquid measuring cup with a spout. Allow it stand for a few minutes, stirring occasionally.
Use a skewer (a toothpick is too short) to poke plenty of deep holes all over the outside of the cake once it has been inverted on the dish but while it is still warm. Slowly pour half of the glaze over the cake, allowing it to sink into all of the holes. Brush the glaze that drips down onto the plate all over the cake's sides and top using a pastry brush.
Allow 20 minutes for the cake to cool (and the glaze to soak). Pour remaining glaze over the cake and let set at least 10 more minutes, brushing it once more. Dust with powdered sugar just before serving. Have fun!
This cake is frequently topped with Vanilla Buttercream Frosting or Chocolate Fudge Buttercream Frosting. They're both delicious and elegant enough to serve as a cake for a special occasion.