Aunt Alice'S Buttermilk Cake
A light and fluffy buttermilk cake with subtle almond and lemon flavors, perfect for special occasions or afternoon tea, appealing to those who enjoy classic, moist desserts.
Ingredients
Instructions
- Beat egg whites stiff to fold in last.
- Cream Crisco with half the sugar, then add egg yolks.
- Add the rest of the sugar.
- Add milk with soda in it and flour with salt in it.
- Add alternately 1/3 of milk and 1/3 of flour at a time.
- Fold in egg whites, stiffly beaten, last.
- Bake in an ungreased tube pan for 1 1/2 hours or until done at 325°F.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Using unsalted butter instead of Crisco can add a richer flavor, but be mindful of the consistency. To enhance the cake's flavor, consider adding a teaspoon of fresh lemon juice along with the extracts.
Serving Suggestions
Aunt Alice's Buttermilk Cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a simple glaze made from powdered sugar and milk. Serve with fresh berries or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with Sally's Banana Bread for a lovely brunch spread. For a festive touch, top with whipped cream for special occasions.
Storage & Reheating
Allow the cake to cool completely before storing it to prevent moisture buildup. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, you can freeze slices in an airtight container for up to three months. To reheat, simply let it sit at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Alice'S Buttermilk Cake contains roughly 429 calories, with 11g protein, 86g carbohydrates, and 4g fat. It is an excellent source of iron (25% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this recipe. However, cake flour will yield a lighter and fluffier texture. If using all-purpose flour, consider adding an extra tablespoon to maintain moisture. Just be sure to measure accurately to achieve the best results.
What should I do if the cake sinks in the middle?
A sinking cake can be caused by several factors, including underbaking or incorporating too much air into the batter. Ensure your oven temperature is accurate and avoid opening the oven door too frequently while baking. If the cake sinks, it may still be delicious; just serve it with a generous dollop of whipped cream to hide the imperfections!
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Adding chopped nuts or chocolate chips can enhance the flavor and texture of the cake. Just fold them in gently after mixing in the egg whites to avoid deflating the batter. Keep in mind that mix-ins may alter the baking time slightly, so check for doneness a few minutes early.
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).