Foodie Friday: Buttermilk Cake

We made it through another week! Happy Friday all, are you ready for the weekend? I sure am. Alright, the last few weeks I’ve been posting healthy, savory recipes this week we are going to go to the other end of the spectrum: something sweet. Now, I love old family recipes, around Christmas time I shared the gingerbread recipe. Today’s is similar but from the other side of my family. Buttermilk Cake (I always treat it as a pond cake) that you can change the flavor once you have the base down.

Ingredients:

• 1 C. Crisco (vegetable shortening)
• 2 C. Sugar
• 3 Whole Eggs
• 3 C. Sifted Flour
• ½ Tsp. Baking Soda
• 1 C. Buttermilk
• ¼ Tsp. Salt
• 1 Tsp. Lemon Extract
• 1 Tsp. Vanilla Extract

If you want to make Lemon-Poppy Seed bread you will also need:

• 1 additional Tsp. Lemon Extract
• 1Tbs. Lemon Zest
• 4 Tbs. Poppy Seeds

If you want to make Lemon-Blueberry Bread exchange the poppy seeds for 1 C. washed and dried fresh blueberries.

Directions:

1. Preheat oven to 350℉. In a bowl combine flour, baking soda and salt. Whisk together.
2. In a mixed combine crisco, sugar and eggs. Mix until creamy. Add buttermilk and extracts. If making lemon breads add zest at this point.
3. Slowly add in flour mixture until everything is combined. If making poppy seed bread, add poppy seeds at this point.
4. If making blueberry bread gently stir in blueberries.
5. Grease and flour 2-3 loaf pans. Pour equal amounts of batter into each. Bake for 45-50 minutes.
   

   

   This is the lemon-blueberry variety. A great treat for the spring and summer!

I hope that you enjoy this recipe as much as I have over the years. It is great for breakfast with coffee or tea. Have a great Friday!

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