Old Fashion Lemon Buttermilk Cake

Salam bersiaran,

Minggu ni tak sempat nak menghapdet blog ni sebab sibuk dengan presentation sebelum cuti easter hujung minggu ni and at the same time my mom dah nak balik Malaysia, maka sibuk jugaklah memenuhi undangan kengkawan kat sini yang nak ajak2 makan2 kat rumah sebelum dia balik.

Nampaknya minggu depan ni ah kak akan kesunyian sangat2, sebab my mom dah balik Malaysia and at the same day hubby pun nak gi outstation seminggu, urgh..dugaan betul. Sambil nak update blog ni pun mata dah rasa berat dengan airmata....hihi..mode: tangkap leleh sikit.

Neway, tak mo sedih2, meh citer pasal resipi ni. Actually buat kek ni sebab nak menyelamatkan buttermilk yang dah nak expired. Nak buat Red Velvet memang agak malas, jadi kita jalan2 lah cari resipi kek yang guna buttermilk dan tersinggah kat blog minah salleh NI.

Cara dia menulis tentang kesedapan kek ni memang tersangatlah marbeles kan. Ah kak pulak memang jenis yang senang terpengaruh. Btw, kek ni memang tersangat moist dan gabungan lemon tu memang menambah aroma dan perisa pada kek ni. Ok, jom kita tengok resipi.

Old Fashion Buttermilk Lemon Cake

Sumber : Bakingandbooks.com

Ingredients :-

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Grated zest of 2 large lemons

Juice of 1 large lemon (about 2 1/2 tablespoons)

For the Glaze:

2 cups confectioners sugar

Juice of 1 large lemon (about 2 1/2 tablespoons)

Method :

1. Preheat oven to 325 degrees F. Great a 10-inch Bundt pan and set aside. Using a wooden spoon, or the paddle attachment of an electric mixer, cream the butter and sugar together in a large bowl until fluffy and pale. 

2. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.

Sift the flour, baking soda, and salt into a small bowl. 

3. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Don’t overmix; just fold gently until the batter looks well blended. Fold in the lemon zest and juice. (The batter may appear curdled with the addition of the lemon juice – don’t worry!)

4. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Bake the cake for 1 hour to 1 hour and 15 minutes, or until a tester inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.

5. For the glaze: in a medium bowl add the lemon juice to the 2 cups of confectioners sugar, mixing vigorously to get rid of any lumps of sugar. If the glaze isn’t thick enough to coat the cake, add more sugar 1 tablespoon at a time, mixing well between additions. The glaze should be thick but pourable.

6. Invert cake onto a wire rack set over a baking sheet. Spoon the glaze over hot cake and allow to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.