John Myers
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Buttermilk and Lemon Cake
The perfect buttermilk and lemon cake recipe with a picture and simple step-by-step instructions.
Soil – according to the recipe of lunapiena:
- 150 g Flour
- 125 g Ice cold butter
- 2 Egg yolks – save 2 egg whites for the buttermilk batter
- 65 g Sugar
Topping – according to the recipe from lunapiena:
- 150 g Ground almonds
- 100 g Sugar
- 100 ml Freshly squeezed lemon juice – approx. 3 – 4 lemons
Buttermilk batter:
- 170 g Flour
- 170 g Brown sugar
- 0,5 Pck. Baking powder
- 1 Egg yolk
- 3 Protein
- 200 ml Buttermilk
- 1 Squeezed lemon
Molding:
- 250 g Powdered sugar
- 1 Squeezed lemon
Preparation:
- Preheat the oven to 170 degrees. Line the square or round baking pan with parchment paper (approx. 26 cm diameter). Squeeze the lemons. Beat 3 egg whites until stiff.
Floor:
- Make a shortcrust pastry from all the ingredients and press it thinly into the respective shape.
Covering:
- Mix the almonds, sugar and 100 ml lemon juice, spread evenly on the dough and place in the preheated oven for 15 minutes.
Buttermilk batter:
- While doing this, stir all the ingredients together vigorously, except for the egg white. Then fold the beaten egg white underneath.
- After the 15 minutes have elapsed, briefly take the base out of the oven, distribute the buttermilk mixture evenly on it and put it in the oven again for 35 minutes. The cake is ready when it is slightly golden brown on the surface and no more dough sticks to the stick test.
- Let the cake cool down a bit, but then apply the lemon-icing sugar-icing thickly while still warm, let it cool down ………………. feed
- For Lunapiena: Because your “sandwiches” are so delicious, I thought they shouldn’t only be eaten at Christmas ……… grin
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