Table of Contents

Buttermilk Cake: A Slice of Southern Comfort

The scent of this cake baking always takes me back to my grandmother’s kitchen. Sunlight streamed through the window, illuminating dust motes dancing in the air as she hummed a hymn, her hands moving with practiced ease. The tangy aroma of buttermilk mingling with sweet vanilla and bright citrus created an irresistible invitation to slow down and savor the simple joys of life – a feeling that’s baked into every crumb of this cake. It’s a cake that has stood the test of time and is still a hit at any family gathering.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 3 minutes
Total Time: 1 hour 23 minutes
Servings: 12-16
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

Cake:

2 ½ cups flour, plus 2 tablespoons flour
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup butter flavor shortening
2 cups sugar
4 eggs
2 tablespoons lemon juice
¼ teaspoon lemon extract
1 cup buttermilk

Glaze:

2 cups powdered sugar
¼ cup orange juice
¼ cup lemon juice
½ teaspoon salt

Equipment Needed

Tube cake pan (preferably with a removable bottom and large center hole)
Half sheet pan
Aluminum foil
Sifter
Mixing bowls
Electric mixer
Measuring cups and spoons

Instructions

Preheat your oven to 325 degrees Fahrenheit. This lower temperature allows the cake to bake evenly and prevents it from drying out.
Thoroughly grease and flour your tube cake pan. The pan I prefer has a removable bottom and a sizable center hole, which aids in even baking and easy release. Ensure every nook and cranny is coated to prevent sticking.
In a medium bowl, sift together the dry ingredients: 2 ½ cups flour, ¼ teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon baking powder. Sifting ensures a light and airy texture by removing any lumps and evenly distributing the leavening agents.
In a large mixing bowl, cream together 1 cup butter flavor shortening and 2 cups sugar using an electric mixer. Beat until the mixture is light and fluffy. This step incorporates air into the batter, contributing to the cake’s tender crumb.
Add the 4 eggs one at a time to the creamed mixture, mixing until just incorporated after each addition. Avoid overmixing, as this can develop the gluten in the flour and result in a tough cake.
Gradually mix in the sifted dry ingredients to the wet ingredients until just incorporated. Again, be careful not to overmix. A few streaks of flour are okay at this stage.
In a separate small bowl, stir together 2 tablespoons lemon juice and ¼ teaspoon lemon extract into the 1 cup buttermilk. This acidic mixture tenderizes the gluten in the flour, resulting in a more delicate cake.
Add the buttermilk mixture to the cake batter, mixing just until incorporated. The batter should be smooth and uniform, but avoid any excessive mixing.
Pour the cake batter into the prepared tube cake pan.
Place the filled tube cake pan on a half sheet pan covered with aluminum foil to catch any drips during baking.
Bake in the preheated oven for one hour.
While the cake is baking, prepare the glaze. In a medium bowl, whisk together 2 cups powdered sugar, ¼ cup orange juice, ¼ cup lemon juice, and ½ teaspoon salt until smooth. The glaze should be pourable but not too thin.
After one hour of baking, slowly pour the glaze over the hot cake while it’s still in the pan. This allows the glaze to soak into the cake, creating a moist and flavorful crumb.
Return the glazed cake to the oven for three more minutes to set the glaze.
Remove the cake from the oven and let it sit in the pan for eight minutes. This allows the cake to cool slightly and firm up, making it easier to remove from the pan.
After eight minutes, carefully remove the cake from the pan and place it on a wire rack to cool completely.
Serve the cake at room temperature. It’s even better when prepared several hours or even a day ahead, allowing the flavors to meld and the cake to become even more moist.

Expert Tips & Tricks

Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature. This helps them emulsify more easily into the batter, creating a smoother and more evenly textured cake.
Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Even Baking: To prevent the cake from browning too quickly, you can tent it with aluminum foil halfway through the baking time.
Glaze Consistency: Adjust the amount of orange or lemon juice in the glaze to achieve the desired consistency. If it’s too thick, add more juice; if it’s too thin, add more powdered sugar.
Cake Release: If you’re having trouble removing the cake from the pan, try running a thin knife or spatula around the edges of the pan to loosen it. You can also invert the pan over a wire rack and gently tap it to release the cake.

Serving & Storage Suggestions

This Buttermilk Cake is delightful served on its own, alongside a scoop of vanilla ice cream, or with a dollop of whipped cream and fresh berries. It pairs beautifully with a cup of coffee, tea, or a glass of cold milk.

Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, you can refrigerate the cake for up to a week. However, be aware that refrigeration may slightly dry out the cake.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw the cake overnight in the refrigerator before serving.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	494 kcal	N/A
Total Fat	19 g	29%
Saturated Fat	5 g	24%
Cholesterol	63 mg	20%
Sodium	259 mg	10%
Total Carbohydrate	76 g	25%
Dietary Fiber	1 g	3%
Sugars	55 g	N/A
Protein	6 g	11%

Variations & Substitutions

Spice Cake: Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves to the dry ingredients for a warm and fragrant spice cake.
Citrus Zest: Enhance the citrus flavor by adding 1 tablespoon of grated orange or lemon zest to the batter.
Extract Variations: Substitute the lemon extract with vanilla extract or almond extract for a different flavor profile.
Gluten-Free: While this recipe isn’t inherently gluten-free, you can experiment with a gluten-free all-purpose flour blend. Be sure to add a binder like xanthan gum to help with the texture.

FAQs (Frequently Asked Questions)

Q: Can I use regular shortening instead of butter flavor shortening?
A: Yes, you can use regular shortening. The butter flavor shortening simply adds a subtle buttery note to the cake.

Q: Can I use a different type of pan?
A: While a tube pan is recommended for even baking, you can use a bundt pan as well. Adjust the baking time accordingly, as the shape may affect the baking time. Deeper pans may require additional time.

Q: Why is it important not to overmix the batter?
A: Overmixing develops the gluten in the flour, which can result in a tough, dense cake rather than a tender, light one.

Q: Can I make the glaze ahead of time?
A: Yes, you can prepare the glaze ahead of time and store it in an airtight container at room temperature. Whisk it again before using.

Q: How do I know when the cake is done?
A: The cake is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The top should also be golden brown and spring back lightly when touched.

Final Thoughts

This Buttermilk Cake is more than just a recipe; it’s a taste of tradition, a slice of comfort, and a celebration of simple pleasures. I encourage you to try this recipe, adapt it to your own preferences, and share it with those you love. Let me know what you think in the comments below – I’d love to hear about your baking adventures and any creative twists you add to this classic cake! And perhaps, like me, you’ll find yourself transported back to a cherished memory with every bite.

Buttermilk Cake Recipe