Ready in 45 minutes
Try this Old-fashioned Buttermilk Cake recipe, or contribute your own. "Butter" and "Lemon" are two of the tags cooks chose for Old-fashioned Buttermilk Cake.
"Loved the filling and the cake, much better than a plain white cake with vanilla frosting. I made it for my Father's birthday tonight and he loved it. I think suggesting an icing flavor would have helped me out more. I just picked a simple white icing and I think I should have picked something like lemon. Thanks again!"- Yacqueli
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Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt. Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until it is a creamy mixture. Bake in 3 round pans at 350 degrees for 25 to 30 minutes. Let cool 10 to 15 minutes. Make lemon filling. To make filling: In saucepan mix sugar, cornstarch and salt; add water, egg yolk and lemon juice. Cook over medium heat until it thickens, stirring constantly. Remove from heat and add butter. After cake is cooled, place the lemon filling on the first and second layers of the cake; sprinkle some coconut on top of the lemon filling. Put the third layer on top and ice with Seven Minute Frosting, or with a prepared commercial frosting. From A Taste of Louisiana. Downloaded from G Internet, G Internet.
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ldsmithey67 10 months agoI made this for my husband and my littlest daughter at home...it was sooo good!! I did not make the lemon pudding. The first time I made it I made it in a 9x13 metal baking pan and cooked it about 28 minutes until a knife came out clean from the center. They voted on Cream Cheese frosting and all I could hear was lips smacking and mmmmm'ing!! This is the closest to my grandma's buttermilk cake (shoe fly cake) that she made in the early '70's!! I make home made chocolate pudding pies and my husband asked if i could make the lemon pudding and try it as the frosting next time in the spring... an IF i got the approval from my southern country man...well!! Happy baking and memories!! Lisa
sarahbaker2 1 year ago
JHCollins417 3 years agoWith a little tweaking to suit my personal tastes, this recipe will be amazing. I made my own cake flour so I wanna do it again to see if it comes out the same with store bought cake flour. All in all though, it's a sweet and very moist cake. I used convection bake at 325. For cupcakes, I baked them for 35 minutes. For mini cupcakes, 25 minutes.
fairycastle 3 years agoThe instructions are sloppy, making one lose their confidence altogether. Vanilla is in the ingredients, but never used in the recipe. One egg is called for, but both whole and separated. Finally, it was ghastly SWEET. What used lemon if it is not at all tart?
Yacqueli 4 years agoLoved the filling and the cake, much better than a plain white cake with vanilla frosting. I made it for my Father's birthday tonight and he loved it. I think suggesting an icing flavor would have helped me out more. I just picked a simple white icing and I think I should have picked something like lemon. Thanks again!
Valyave 5 years agoThe istructions don't mention when you should add the vanilla extract and the instructions for the lemon filling talk about salt that is not included in the ingredients list.
stevemur 6 years ago[I made edits to this recipe.]
quesera 6 years agoThis is a moist yummy yellow cake. Haven't used the filling yet, I bake it in a 9 x 13 pan and frost with chocolate frosting.