Old-fashioned Buttermilk Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 2 | Sticks butter | |
| 2 | c | Sugar |
| 3 | Whole eggs | |
| 2 1/2 | c | Plain or cake flour |
| 1 | t | Soda |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 1 1/2 | c | Buttermilk |
| 1 | t | Vanilla |
| 3/4 | c | Sugar |
| 2 | T | Cornstarch |
| 3/4 | c | Water |
| 1 | Egg, slightly beaten | |
| 3 | T | Lemon juice |
| 1 | T | Butter |
INSTRUCTIONS
Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt. Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until it is a creamy mixture. Bake in 3 round pans at 350 degrees for 25 to 30 minutes. Let cool 10 to 15 minutes. Make lemon filling. To make filling: In saucepan mix sugar, cornstarch and salt; add water, egg yolk and lemon juice. Cook over medium heat until it thickens, stirring constantly. Remove from heat and add butter. After cake is cooled, place the lemon filling on the first and second layers of the cake; sprinkle some coconut on top of the lemon filling. Put the third layer on top and ice with Seven Minute Frosting, or with a prepared commercial frosting. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 86.1mg
Sodium: 300.5mg
Potassium: 77.4mg
Carbohydrates: 49g
Fiber: <1g
Sugar: 47.4g
Protein: 3.2g