Lushous Lemon and Buttermilk Cake

Lemon and Buttermilk Cake with Verjuice and Lemon IcingI am always up for any excuse to bake and birthdays are the perfect opportunity. A co-worker’s birthday therefore is almost more a gift to me than the birthday person.  This cake is a great option for those who are less inclined to choose sweet over savoury.

For those from Australia the mere mention of the name Maggie Beer in connection with a recipe assures confidence in baking success and the amazing flavours that will great the eater.  This recipe was as expected, beautiful!

Lemon and Buttermilk Cake

  • 250g (1 2/3C) Self-Raising Flour
  • 1/2tsp Baking PowderLemon and Buttermilk Cake Ingredients
  • 125g  (1/2C) Unsalted Butter (softened, chopped)
  • 275g (1 1/4C) Sugar
  • 80ml (1/3C) Extra Virgin Olive Oil
  • 1tsp Vanilla
  • 2 Lemons (zested)
  • 2 Eggs
  • 3 Egg (yolks only)
  • 125ml (1/2C) Buttermilk
  • Preheat oven to 170C (340F)
  • Prepare a 22cm (9in) round cake tin by greasing base and sides and lining the base with baking paper
  • Sift together flour and baking powder
  • In a separate bowl cream together butter, sugar, oil, vanilla and lemon zest until light and fluffy (approximately 3-4 minutes)Creaming MixtureCreamed Mixture
  • Add eggs and egg yolks one at a time, beating well after each additionWith Eggs Added
  • Add half of flour mixture and buttermilk.  Beat for 30 secondsLemon and Buttermilk Cake Mixture with Buttermilk and Flour
  • Add remainder of flour and buttermilk
  • Pour batter into prepared cake tin, tapping tin to remove any tapped air bubblesLemon and Buttermilk Cake Batter
  • Bake on the bottom shelf of the oven for 30 minutes
  • Cover cake with piece of baking paper and continue baking for another 20 minutes.
  • Cake is cooked when it begins to pull away from the tin at the sides and a skewer can be inserted in the middle of the cake comes out clean
  • Cool in tin for 20 minutes
  • Invert cake on wire rack and leave till cooled completelyLemon and Buttermilk Cake
  • Lovely served with a dusting of icing (powdered) sugar, or for that extra special touch when topped with Verjuice and Lemon FrostingLemon and Buttermilk Cake with Verjuice and Lemon Icing

Enjoy!

Recipe (& a Whole Lot of Inspiration) From:  Maggie Beer recipe in October issue of MasterChef Magazine (Issue 17)

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6 Responses to Lushous Lemon and Buttermilk Cake

  1. One of my favourite cakes :) thank you for inspiring me to make it again this weekend!

  2. Pingback: Verjuice and Lemon Frosting – Top Your Cake with a Little Tang | To Serve, With Love

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  6. Your cake does inspire. Between the moist texture and the citrus lemon flavor-this recipe does look like a keeper. Lucky birthday girl-yum!

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