Sunday, January 20, 2013

Lemon Buttermilk Cake

Lemon Buttermilk cake. mm.
This recipe makes 3- 9 inch cake pans. or a big sheet pan. Bake at 350 til done.

Beat until light and fluffy
1 1/4 c sugar
1 1/2 (6 oz.) sticks butter-room temp
2 Tbsp grated lemon peel

Add 1 at a time
3 extra large eggs

1/4 c. fresh lemon juice

combine dry then alternately add the buttermilk to the mixture:

3c. cake flour
1 tsp b. soda
1/4 tsp. salt
1 1/2 c buttermilk


12 oz. cream cheese-room temp
1 stick (4 oz) butter at room temp
2 c. powdered sugar
5 tbsp. frozen lemonade concentrate
1/2 tsp. finely grated lemon peel

Food process all ingredients together.

If you want to top the whole frosted cake with this, go for it!
16 oz. frozen sweetened sliced strawberries-thawed

Boil with juices until thick and approx. 2/3 c. about 20 min.

cool and then spread on baked cake either before or after frosting.

Good luck!
Extra buttermilk? Check out the recipe here for Cathead biscuits. 


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