Sunday, April 24, 2011

OLD FASHIONED BUTTERMILK CAKE

I hope everyone enjoyed the beautiful weather on Easter Sunday. I had very happy hands making this cake, it is a very dense cake but a thumbs up.  I was very pleased with the outcome.  A little nervous having a house full and no back up for dessert.   

Old-Fashioned Buttermilk Wedding Cake
The Old Farmer's Everyday Cookbook Almanac
copyright 2008
First Prize in 2000 for "Layer Cakes"

The design for this cake was from the Easter 2011 Magazine cover of Phyllis Hoffman Celebrate Simply Spring
hoffmanmedia


2 sticks butter, softened
3 cups sugar
4 cups cake four
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 tsp vanilla extract
1/2 tsp butter flavoring
1/2 tsp almond extract
6 large egg whites


Baking the cakes: Preheat oven to 350 degrees for about 20 minutes then turn the oven to 300 degrees and bake for about 25 minutes. Using 3 round 9 inch cake pans. Greased and floured.

In a large mixing bowl, add the butter and the sugar and mix until fluffy. Add the flour, baking soda, baking powder and salt and mix. Pour in the buttermilk and begin mixing slowly. Continue to mix this until blended. Stir in the flavorings. Beat the egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter between the 3 greased and floured cake pans. Bake for 20 minutes at 350 degrees then turn the oven to 300 degrees and continue baking for about 25 minutes. The cake should be done when a toothpick has been inserted close to the center of the cake. Remove from oven and cool in pans for at least 10 minutes. Then you can remove them from the pans and allow to set on the cooling rack to cool completely.
Frost with a cream cheese frosting.


Lemon Curd Filling

1 cup sugar
3 tbsp cornstarch
1 tbsp lemon rind, grated (2 Lemons)
1/4 cup fresh lemon juice
4 tbsp butter
1 cup milk
3 egg yolks, slightly beaten

In a heavy saucepan add the sugar, cornstarch, lemon rind, butter, lemon juice, milk and egg yolks. Cook over medium heat until smooth and very thick, stirring constantly. Let the mixture came to a boil and then I removed it from the heat. Cover the saucepan and allow to cool.

Frosting
The Old Farmers's Everyday Cookbook Almanac
copyright 2008

1/3 cup of softened butter
4 cups confectioner's sugar
2 tbsp milk
1 tbsp white corn syrup
1 tbsp lemon extract
1 large container of frozen whipped topping, thawed using a little at a time until the right frosting consistency.  

Using your kitchen aid mixer, blend all the ingredients except the whipped topping.  Add the whipped topping a little at a time until you get the desired consistency for spreading. Refrigerate until ready to serve.

6 comments:

  1. Once again, this looks and sounds delicious! I am sure that everyone enjoyed every bite.

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  2. Happy Easter to you.....Awesome little Lemon cake for celebrating it!!

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  3. I love this cake decorating idea. So easy and so cute as a button.

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  4. This looks wonderful! I love the peeps! You bake a beautiful cake!

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  5. Thank you all for the comments, My hands were happy making this cake. Andi

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