Thursday, June 16, 2011

Just lemony!

Lemon buttermilk cake
This is a back post. Was supposed to publish this BEFORE our trip home... Oh well!

What do you normally do with buttermilk? This 500ml of buttermilk that I decide to get has been sitting in my fridge for the past week! So since this week I'm on OFCO (Operation Fridge Clean Out), I have to use up at least half of the buttermilk by today.

So made some searches and came up with Lemon Buttermilk Cake from I happen to have some lemons sitting around on my fruit basket, so this is a good way to use them up. We love bio lemons here and I tend to get them by bags of 4s. Ever tried drinking lemon juice in the morning? It'll sure wake you up! LOL!
Owen hard at work! :)
The ingredients are pretty easy to find and its rather a straightforward recipe to follow as well. If there are certain key items that isn't available, its easy to make your own as well.

Proud little pastry chef with his cake! :D
1 tbsp of white vinegar or lemon juice + under 1 cup or 240ml (or around abouts to bring it under 250ml) = 1 cup or 250ml buttermilk. Just make sure to let it stand for 5 minutes before using.

There's no such thing as self-rising flour here in Switzerland. So I made my own by mixing flour, baking powder and salt together.

This cake is just so moist! To delicious for words...
Here's the cake recipe to try out. It came out PERFECT for me.

250 g butter
1 tbsp grated lemon rind
1 cup caster sugar
3 eggs, separated
250 g self-rising flour *250 g plain flour + 3 tbsp baking powder + 1 tbsp salt
1 cup buttermilk

Lemon syrup
1/3 cup lemon juice
3/4 cup sugar
1/4 cup water

  1. Grease and lightly flour a 20 cm ring tin.
  2. Cream butter, lemon rind and sugar
  3. Beat in egg yolks one at a time until combined.
  4. Shift in half the sifted flour and half the buttermilk.
  5. Add remaining flour and buttermilk.
  6. Beat egg whites until soft peaks form, then fold lightly into the cake mixture.
  7. Pour mixture into pan and bake at 180°C for and hour.
  8. Pour HOT lemon syrup over the HOT cake.
So that's half of it gone, the other half to go. So what shall I make? Red velvet cake? Buttermilk pancakes? Hmm....

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