1, 2, 3, 4 Buttermilk Cake
A moist, buttery buttermilk cake with warm spice notes from mace, perfect for special occasions or teatime indulgence, offering a tender crumb and rich flavor.
Ingredients
Instructions
- Cream the margarine and sifted sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add sifted flour, soda, and salt to the mixture, beginning and ending with the flour, and include the buttermilk gradually.
- Stir in the vanilla and lemon extract and mace.
- Pour the batter into a tube pan.
- Bake at 325°F for 1 hour or more, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Ensure all ingredients are at room temperature for better mixing. This cake can also be made with gluten-free flour for a gluten-free version.
Serving Suggestions
Serve slices of this Buttermilk Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with fresh berries or a drizzle of lemon glaze for added flavor. For a delightful brunch option, consider serving it alongside a fruit salad or with a cup of coffee to complement the cake's sweetness.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of 1, 2, 3, 4 Buttermilk Cake contains roughly 883 calories, with 8g protein, 96g carbohydrates, and 6g fat. It is an excellent source of vitamin C (49% of the Daily Value) and potassium (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1981mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use whole wheat flour for a heartier texture, but the cake may be denser. For a gluten-free option, substitute with a 1:1 gluten-free flour blend, but be sure to check for any additional binding agents needed.
What can I do if my cake is too dry?
If the cake turns out dry, it might be due to overbaking or too much flour. To remedy this, try adding a simple syrup made from equal parts sugar and water brushed over the cake layers. This will help add moisture and enhance the flavor.
How can I add more flavor to the cake?
You can enhance the flavor by adding citrus zest, such as lemon or orange, to the batter. Additionally, incorporating spices like cinnamon or nutmeg can elevate the taste. For a twist, try adding mini chocolate chips or nuts for texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).