About this recipe:This traditional American cake is buttery, sweet and delicious, with the buttermilk ensuring it comes out fantastically moist. This is a great base recipe to use if you are icing a layer cake, or to use in a trifle. Of course, it is delicious as is! Tip: you can use two 20cm or two 23cm round cake tins instead of the tube cake tin. Adjust baking time accordingly.
375g plain flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
600g caster sugar
1 teaspoon natural lemon extract
1 teaspoon natural vanilla extract
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Preheat oven to 170 C / Gas 3. Grease one 23 or 25cm (9 or 10 in) tube cake tin. Mix together the flour, bicarb and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour cake mixture into the prepared tin.
Bake in preheated oven for 90 minutes. Do not open oven door until after 1 hour. When cake begins to pull away from the side of the tin it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
I baked this cake for my mother's 70th birthday... What a hit! I ended up baking it 2 more times within the next month. Really delicious with a lemon glaze poured over it while warm. (160g powdered sugar, mixed well with 90ml fresh lemon juice) Easy and delicious... great with milk or coffee! (I did have the benefit of a really good stand mixer - without that, it would probably help build a lot of muscles!) - 11 Aug 2012