Classic Buttermilk Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, tender buttermilk layer cake made with separated eggs and a touch of vinegar for an extra fine crumb. This delightful vintage recipe yields a light and fluffy texture perfect for any celebration.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | 2 8-inch layers or 1 loaf |
🔪 Key Equipment
- Two 8-inch round cake pans or one loaf pan
- Medium bowl
- Small bowl
- Large bowl
- Electric mixer
- Clean bowl
- Toothpick
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Cake Flour | Sifted |
| 1 tsp | Baking Soda | None |
| ½ tsp | Salt | None |
| ⅔ cup | Shortening | None |
| 1 cup | Sugar | None |
| 3 | Eggs | Separated |
| ½ cup | Buttermilk | None |
| 3 Tbsp | White Vinegar | None |
| 1 tsp | Vanilla Extract | None |
| ½ tsp | Lemon Extract | None |
Instructions
Step 1: Prep and Dry Ingredients
- Preheat your oven to 375°F. Grease and flour two 8-inch round cake pans or one loaf pan.
- In a medium bowl, sift together the 2 cups cake flour, 1 tsp baking soda, and ½ tsp salt.
- In a small bowl, combine the ½ cup buttermilk and 3 Tbsp white vinegar.
Step 2: Creaming and Mixing
- In a large bowl, cream the ⅔ cup shortening, 1 cup sugar, 1 tsp vanilla extract, and ½ tsp lemon extract thoroughly with an electric mixer until light and fluffy.
- Add the 3 egg yolks, one at a time, beating well after each addition until the mixture is light and fluffy.
- Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk-vinegar mixture in two parts, beginning and ending with the dry ingredients. Beat thoroughly after each addition.
Step 3: Folding and Baking
- In a separate, clean bowl, beat the 3 egg whites until they are stiff but not dry.
- Gently fold the beaten 3 egg whites into the batter until just combined.
- Pour the batter into the prepared pans.
- Bake for 25 minutes for round layers, or 40-45 minutes for a loaf, until a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days.
Original Recipe Scan
