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| WHITE BUTTERMILK CAKE | |
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1 c. butter or shortening 3 c. sugar 2 c. buttermilk 4 c. cake flour 2 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 1/2 tsp. vanilla 1/4 tsp. lemon extract 6 egg whites (If cake flour is not available - sift all-purpose flour - measure 1 cup - lightly - remove 1 tablespoon and add 1 tablespoon cornstarch). Cream butter, add sugar gradually. Add alternately sifted dry ingredients and buttermilk. Stir in flavorings. Fold in stiffly beaten egg whites. Pour in three 9 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until tests done. Cool before removing from pans. | |
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recipe reviews #104047
Catherine Silver (Virginia) says:
Perfect cake!! I have looked for years for a recipe for the perfect white layer cake. This is it. Moist, light and lovely. Texture and moistness are the best. Somewhat labor intensive - but not at all difficult. Makes three large layers. Fabulous!! Thanks so much!!
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