Basic Buttermilk Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
• Cream shortening and sugar together and add 1 tablespoon buttermilk.
• Sift flour three times and add baking powder and salt.
• Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
• Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.