Old-fashioned Buttermilk Cake

I 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

With 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.

The 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?

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!