This southern style lemon buttermilk cake is super soft and light and very moist and tender, due to the addition of buttermilk. Plus the buttermilk frosting that keeps the cake layers from drying out.
20 slices if using both cakes
2 3/4 cups cake flour sifted (or 2 1/2 cups all purpose flour and 1/4 cup cornstarch)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups granulated sugar
10 Tablespoons or 140 grams unsalted butter, softened
4 large eggs
1/4 cup vegetable oil
zest of 1 lemon, (juice for frosting)
1 tablespoon vanilla extract
1 tsp lemon extract
1 1/4 cups buttermilk
1 1/2 cups unsalted butter, softened
3 tablespoons buttermilk
1 1/2 tablespoons lemon juice
5-7 cup icing sugar
- Preheat oven to 180 C/ 350 F. Grease and line the bottom of 2 9 “round cake tins with baking paper.
In a bowl sift the flour and cornflour, add the baking powder, baking soda and salt. Mix into the flour mixture.
- Cream butter and sugar until light and fluffy. Do this for about 3-5 minutes. Scrape the bowl with a rubber spatula.
On low speed add the vegetable oil, vanilla extract, lemon zest, lemon extract and eggs. Beat until all incorporated.
Slowly add the dry ingredients along with the buttermilk alternatively until all is incorporated.
- Add the batter evenly into the baking pans and level the top.
Bake on middle rack in oven for 30 minutes.
If the centre of the cakes has puffed up, check the cake by inserting a toothpick into the center and if it comes out clean , take them out of the oven. If the toothpick has batter on it , bake another 5-10 minutes and recheck.
Leave to cool in the tins for 10 minutes. Carefully flip them out onto a cake rack. Remove baking paper and allow to cool completely.
- For the frosting , once the cakes are at room temperature, make the frosting from the amount of ingredients for the layering.
If you only want to frost one of the cakes, than just halve or less of the frosting ingredients. Enjoy.