Hazel'S Buttermilk Cake
Hazel's Buttermilk Cake is a moist, flavorful dessert with lemon and vanilla notes, perfect for special occasions or teatime gatherings.
Ingredients
Instructions
- Alternate adding the Crisco, sugar, shredded lemon peel, vanilla, and flour mixture with the buttermilk into the batter.
- Fold in the beaten egg whites gently until well incorporated.
- Pour the batter into a prepared baking pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a light and fluffy texture, be careful not to overmix the batter once you've added the egg whites. You can substitute the Crisco with unsalted butter for a richer flavor, but keep in mind it may alter the cake's texture slightly. Using fresh lemons for zest enhances the cake's brightness. For a twist, consider adding a touch of almond extract alongside the vanilla.
Serving Suggestions
Serve slices of Hazel's Buttermilk Cake with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for dessert. This cake also makes a delightful accompaniment to a cup of tea or coffee. For a complete meal, consider pairing it with Judy's Delicious Spinach for a balanced brunch.
Storage & Reheating
Store any leftover buttermilk cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, which can extend its freshness for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Hazel'S Buttermilk Cake contains roughly 1436 calories, with 43g protein, 193g carbohydrates, and 43g fat. It is an excellent source of protein (86% of the Daily Value), iron (81% of the Daily Value), and vitamin C (73% of the Daily Value). Note that it is relatively high in sodium, at 475mg per serving (21% 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 low-fat buttermilk in this recipe?
Yes, low-fat buttermilk can be used as a substitute without significantly affecting the cake's texture or flavor. The buttermilk's acidity helps in creating a tender crumb, so feel free to use what you have on hand.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking powder or not properly creaming the Crisco and sugar. Always check your leavening agents for freshness, and ensure you follow the mixing instructions closely for the best rise.
Can I freeze the buttermilk cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving, and enjoy it as if it were freshly baked.
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).