How To make Buttermilk Cake
1 large egg
1 cup sugar
3/4 cup buttermilk
1/2 cup soft margarine
melted
1/2 teaspoon cardamom
1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup blueberries
Mix egg, sugar and 1/2 of the buttermilk. Add baking soda to 2nd half of buttermilk, let sit for 5 mins then add to first mixture. Add cardamon to flour. Add buttermilk and melted margarine to the flour and mix well. Add blueberries. Spray a medium bundt pan. Gently put cake/blueberry mixture in pan and bake at 350 degrees for about 35 mins or until toothpick comes clean. Cool on rack for 5 mins before removing from pan.
Originally called for raisins instead of blueberries. The bundt pan I use is not as big as the ones currently on the market. Can also be made in a loaf pan
Source Inge Sorenson Formatted for Mastercook by Carol Floyd:
c.floyd@arnprior.com
How To make Buttermilk Cake's Videos
Lemon Blueberry Buttermilk Cake
Ok guys, I did a lot of testing to figure out how to get those dang blueberries to stay in the cake and not all sink to the bottom! This lemon cake is tart, tangy and ohhhh so moist and then dotted with those sweet blueberries and frosted with cream cheese. Bring this cake to your next summer BBQ and be the star of the party!
RECIPE ►
Lemon Blueberry Cake Ingredients ►
13 oz (368.54 g) cake flour
12 oz (368.54 g) granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
8 oz (226.8 g )unsalted butter (softened)
8 oz (283.5 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added)
3 oz (85.05 g) vegetable oil
3 large eggs (room temperature)
2 Tbsp lemon zest
2 Tbsp fresh lemon juice
2 tsp lemon extract
2 Tbsp AP Flour (for dusting blueberries)
3 cups blueberries (You can use frozen but don't thaw them)
Cream Cheese Frosting Ingredients ►
16 oz (226.8 g) cream cheese (room temperature)
8 oz (226.8 g) unsalted butter (room temperature)
1 tsp lemon extract
1/2 tsp salt
32 oz (447.62 g) powdered sugar (sifted)
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Maida Heatter's Lemon Buttermilk Cake #2 | Genius Recipes
Dorie Greenspan turns to Maida Heatter's lemon buttermilk cake time and time again. She explains: This light, moist, lemony cake is genius for so many reasons: It’s powerfully puckery. It’s got both more fresh lemon juice and zest than you’d expect or normally see in a recipe, and the flavor holds up under heat. GET THE RECIPE ►►
Serves: 12 to 15
Prep time: 20 min
Cook time: 1 hrs 15 min
Ingredients:
Fine, dry bread crumbs, for dusting pan
Finely grated rind of 3 large lemons (juice will be used below for Glaze)
3 tablespoons lemon juice
2 2/3 cups (354 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (226 grams) unsalted butter, at room temperature, plus more for greasing pan
2 cups (400 grams) granulated sugar
3 large eggs
1 cup buttermilk
Glaze:
1/2 cup fresh lemon juice
1/3 cup granulated sugar
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How To Make The Perfect Buttermilk Cake Batter | GH
Clair is back in the kitchen to show you the most amazing buttermilk cake recipes!
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Easy Chocolate Buttermilk Cake Recipe + Decorating Tips
Ever wonder how to make chocolate cake? This easy #chocolate #cake recipe is moist, rich and chocolatey with a soft, tender texture provided by our Swans Down cake flour and the addition of buttermilk in the #recipe. The Swans Down's Chocolate Buttermilk Cake is a yummy cake to make with family and friends.
Cake decorating is easy with this chocolate cake recipe, which adorns the exterior with a delicious honey-brown layer of whole toasted pecans. This tasty cake makes a wonderful centerpiece for any gathering of family and friends.
???? Brown Sugar Buttermilk Cake - AwesomeSauce!!!
This Brown Sugar Cake is so super simple and easy to make. It's a classic combination of caramel flavours, in a moist rich cake.
Ingredients:
120g (125 mL / ½ cup) butter
340g (375 mL / 1½ cups) packed dark brown Demerara sugar
280g (500 mL / 2 cups) all purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) coarse salt
2 eggs
10 mL (2 tsp) pure vanilla extract
250 mL (1 cup) buttermilk
Method:
Pre heat oven to 180ºC (350ºF).
Grease a 9” round cake tin and place a parchment disk in the bottom.
In a stand mixer cream together the brown sugar and butter.
In another bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
Once the butter / sugar is fully creamed, add the eggs one at a time.
Mix in the vanilla.
With the mixer running on low, spoon in half the flour mixture; mix to combine.
Then add in half the buttermilk; mix to combine.
Then add the remaining flour and buttermilk; mix until just combined.
Put batter into cake tin and bake 40 - 50 minutes, until cake tester comes out clean.
Cool in the tin before releasing.
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THE TASTIEST HOMEMADE BUTTERMILK CAKE! Homemade Buttermilk Cake recipe #homebaking #Buttermilkcake
I baked a yummy, moist homemade Buttermilk Cake few days ago and I can tell you for sure this is one of the tastiest or rather the most tastiest Buttermilk you'd ever Bake!!
This Buttermilk Cake didn't last as we ate all of within two days!! Oh dear! ????????????
Please watch and enjoy.
The recipe will be updated soon here.
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Decorating a Cake with super stable whipped cream
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