Classic Buttermilk Cake

A classic buttermilk cake with a fine, tender crumb. This recipe uses the chemical leavening of buttermilk, vinegar, and baking soda, along with folded egg whites, to create a light and fluffy texture.

Author

Unknown

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Recipe

Measurements	Ingredients
2 cups	Sifted Cake Flour
1 tsp	Baking Soda
½ tsp	Salt
⅔ cup	Shortening
1 cup	Sugar
3	Eggs, Separated
½ cup	Buttermilk
3 Tbsp	White Vinegar
1 tsp	Vanilla Extract
½ tsp	Lemon Extract

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Instructions

1. Preheat your oven to 375°F. Grease and flour two 8-inch round cake pans or one loaf pan.
2. In a medium bowl, sift together the cake flour, baking soda, and salt.
3. In a small bowl, combine the buttermilk and white vinegar.
4. In a large bowl, cream the shortening, sugar, vanilla extract, and lemon extract thoroughly with an electric mixer.
5. Add the egg yolks, one at a time, beating well after each addition until the mixture is light and fluffy.
6. Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk-vinegar mixture in two parts. Begin and end with the dry ingredients. Beat thoroughly after each addition.
7. In a separate, clean bowl, beat the egg whites until they are stiff but not dry.
8. Gently fold the beaten egg whites into the batter.
9. Pour the batter into the prepared pans.
10. Bake for 25 minutes for round layers, or 40-45 minutes for a loaf, until a toothpick inserted into the center comes out clean.

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