Lemon and Buttermilk Cake

November 16, 2012 by Celia @ Fig Jam and Lime Cordial

Remember the gorgeous Pepe Saya buttermilk?

It was brilliant in this lemon and buttermilk cake. Adapted (only very slightly) from a prize winning CWA recipe, I’ve been baking this easy treat for years. If you don’t have buttermilk, substitute regular milk with a tablespoon of lime juice.

250g (1 cup) unsalted butter
the grated rind of one lemon
220g (1 cup caster sugar)
3 large (59g) free range eggs, separated
300g (2 cups) self-raising flour
250ml (1 cup) buttermilk
100g icing sugar mixture (confectioner’s sugar)
lemon juice

1. Spray a cast aluminium bundt tin with vegetable oil. Preheat the oven to 150C (300F) with fan.

2. In a large mixing bowl, cream together the butter, sugar and lemon rind. Add the egg yolks one at a time, mixing well after each addition.

3. Beat in the sifted flour and buttermilk alternately until combined.

4. Beat the egg whites until stiff. Stir a large spoonful into the batter to loosen it, then carefully fold the remaining egg white in, being careful not to knock all the air out of the mixture.

5. Scoop the batter into the prepared tin and bake for about an hour, until a skewer inserted into the thickest part of the cake comes out clean and free of any uncooked batter. Rest the cake for ten minutes before turning onto a wire rack to cool completely.

6. In a small bowl, sift the icing sugar mixture, then add enough lemon juice to create a thick but pourable icing. Drizzle decoratively over the top of the cooled cake.

Pop your feet up, and enjoy with a hot cup of tea!

Posted in Recipes | 77 Comments

77 Responses

on November 16, 2012 at 12:19 am chefconnie

My favorite cake combo. Lemon and buttermilk with a decided geeky edge. Fantastic!
- on November 17, 2012 at 7:32 am Celia @ Fig Jam and Lime Cordial
  
  Connie, I’m surprised how different the “real” buttermilk was from the commercial version – both are delicious in this cake, but it was nice to have fresh buttermilk to play with! :)
on November 16, 2012 at 12:22 am Sally

Gorgeous. An excuse to get out my Bundt tin soon.
- on November 17, 2012 at 7:32 am Celia @ Fig Jam and Lime Cordial
  
  Sally, it works well in the bundt – the original recipe was baked in an 8″ round tin, which I’m sure would have been lovely, but not nearly as pretty!
on November 16, 2012 at 12:23 am sallybr

What a lovely cake! I just bought a bag of self rising flour for a recipe and was wondering what to do with it, as my recipe used only a little bit of the bag

this sounds perfect! I am getting a bit more confident about the “cream butter with sugar”, as recently I baked a cake using this technique and it did not turn into a hockey puck. There’s hope, I suppose… :-)
- on November 16, 2012 at 2:01 am Tandy
  
  That looks awesome!
  - on November 17, 2012 at 7:34 am Celia @ Fig Jam and Lime Cordial
    
    Thanks Tandy! :)
- on November 17, 2012 at 7:34 am Celia @ Fig Jam and Lime Cordial
  
  Sally, I just beat the butter and sugar until it’s light and fluffy – I know you’re supposed to beat until you can’t feel grains of sugar anymore, but I’ve never been able to do that (maybe I lack patience!), and the cakes still seem to turn out ok!
on November 16, 2012 at 12:35 am Glenda

Wow another beautiful cake. You are obviously very good at them!!
- on November 17, 2012 at 7:34 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Glenda! It helps to have all the right kit. :D
on November 16, 2012 at 1:28 am Nicole@lamingtonsundays

Love it! Lemon cake is one of my favourite things, perfect with a cup of tea :-)
- on November 17, 2012 at 7:35 am Celia @ Fig Jam and Lime Cordial
  
  Nicole, it keeps really well too, so we had a week of tea and cake! :)
on November 16, 2012 at 1:37 am cecilia

real butter milk, this is a great cake, i love the dribbled icing.. c
- on November 17, 2012 at 7:35 am Celia @ Fig Jam and Lime Cordial
  
  Celi, I’m sure you must have lots of real buttermilk to use as well! :)
on November 16, 2012 at 2:48 am cravesadventure

What a Beautiful Cake & Simple too! Thanks for sharing – Have a Great One:)
- on November 17, 2012 at 7:35 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Renee! Hope you have a fun weekend!
on November 16, 2012 at 5:04 am Lizzy (Good Things)

Celia, as you know I am very fond of Pepe and his products. I can only imagine the taste of this beautiful cake! It looks mouthwatering. Thank you for sharing the recipe, lovely.
- on November 17, 2012 at 7:36 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Lizzy! We’ve discovered the Pepe Saya factory is quite close by, so we get to pick up all sorts of goodies directly from the source these days! :)
on November 16, 2012 at 5:05 am Heidi

I love buttermilk in recipes- it gives that extra lift and offers such a moist crumb.
Of course I don’t have Pepe Saya buttermilk- but I will try this with ours. :)
- on November 17, 2012 at 7:37 am Celia @ Fig Jam and Lime Cordial
  
  Heidi, this cake is pretty versatile, I’ve made it with soured milk before as well! Hope you like it!
on November 16, 2012 at 5:14 am hotlyspiced

Your cake looks stunning, Celia. And that’s such a good tip about how to make your own buttermilk – I’ll remember that especially as buttermilk seems to be coming less available. And doesn’t buttermilk give a lovely moist texture to a cake! xx
- on November 17, 2012 at 7:38 am Celia @ Fig Jam and Lime Cordial
  
  Charlie, thank you – when I buy commercial buttermilk, I freeze it – it keeps well in the freezer for ages, and I usually only use half a carton at a time!
on November 16, 2012 at 5:58 am Anna

I’m coming over to your kitchen!
- on November 17, 2012 at 7:38 am Celia @ Fig Jam and Lime Cordial
  
  Ring first, and I’ll put the kettle on! :)
on November 16, 2012 at 6:01 am InTolerant Chef

What a lovely light cake Celia! The Tang from the buttermilk and the Lemon would certainly go well with my Cup of Earl Grey indeed. Perfect for morning tea…is 7am too early for morning tea though?
- on November 17, 2012 at 7:38 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Becca! Never too early for morning tea, love! :)
on November 16, 2012 at 7:01 am The Life of Clare

This looks so delicious and light! I love anything I can add lemon (or lime too).
- on November 17, 2012 at 7:39 am Celia @ Fig Jam and Lime Cordial
  
  Clare, this was originally written for limes, but we have a lemon tree now – we only get a few lemons a year, but it’s so nice to be able to use our own!
on November 16, 2012 at 7:07 am frugalfeeding

Gorgeous cake, the sponge has a cracking colour – good eggs!
- on November 17, 2012 at 7:39 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Nick! The egg yolks always make everything so yellow! :)
on November 16, 2012 at 8:18 am lambsearsandhoney

Lovely! The words cake and lemon in the same sentence sing to me!!
- on November 17, 2012 at 7:40 am Celia @ Fig Jam and Lime Cordial
  
  Amanda, cake + lemon = mellow + yellow. :D
on November 16, 2012 at 8:18 am Claire @ Claire K Creations

Yes another reason I need to add bundt tin to my Christmas list. I thought I was being experimental adding lime juice instead of lemon to make buttermilk the other day. I guess it wasn’t so out there.
Those eggs make it so beautifully yellow!
- on November 17, 2012 at 7:41 am Celia @ Fig Jam and Lime Cordial
  
  Darling, you don’t have a bundt tin? Will, email me, and I’ll send you a looong list of what Claire “needs”. :D
on November 16, 2012 at 8:47 am EllaDee

The colour of the cut slice alone just to look at makes me feel sunny inside and given the dreary weather anything sunshiny is welcome :)
- on November 17, 2012 at 7:41 am Celia @ Fig Jam and Lime Cordial
  
  Thanks ED! It was a lovely golden colour – our chookie eggs always have such golden yolks!
on November 16, 2012 at 9:49 am Le Petit Potager

Hi Celia, you would be pleased to know you inspired me to buy a castle bundt cake pan for a friend with two little people………she fell in love instantly and can’t wait to bake in it………..just hope it comes out ok with all those turrets
- on November 17, 2012 at 7:42 am Celia @ Fig Jam and Lime Cordial
  
  Elaine, I’ve never been game to buy the castle bundt for that reason, but I’ve seen some amazing cakes made with it! The bundt tins are usually pretty good – do tell your friend that she needs to drop the temp a little when baking, as the cast aluminium makes the cakes very dark otherwise.
on November 16, 2012 at 10:07 am ChopinandMysaucepan

Dear Celia,

I am getting more curious about the Pepe Saya products especially the butter to go with fresh bread since I hardly bake except for savoury stuff like curry puffs and chicken wings :)
- on November 17, 2012 at 7:43 am Celia @ Fig Jam and Lime Cordial
  
  Chopinand, we use the Pepe Saya butter for spreading only – at $7.50/250g (factory price), it’s too expensive for baking with. But as a spread, it lasts us quite a long time in the fridge!
on November 16, 2012 at 11:25 am Barbara Bamber | justasmidgen

This is such a pretty cake, such a pretty shape and then all lemony drizzly over top. I’m seeing so many cakes lately… this one turned out so beautiful!
- on November 17, 2012 at 7:43 am Celia @ Fig Jam and Lime Cordial
  
  Barb, thank you! I can’t really take the credit – almost all cakes in the bundt tins turn out pretty! :)
on November 16, 2012 at 1:43 pm e / dig in hobart

more proof i do not make enough lemon cakes. must get cracking (and zesting and juicing) – thanks for the inspiration.
- on November 17, 2012 at 7:44 am Celia @ Fig Jam and Lime Cordial
  
  Thanks E! Hope you like this one! :)
on November 16, 2012 at 3:40 pm My Kitchen Stories

Lovely cake , one of my favourites. lemon cakes are always a pleasure especially with this beautiful buttermilk. Hope all is well x
- on November 17, 2012 at 7:44 am Celia @ Fig Jam and Lime Cordial
  
  Thanks darling, all good. It was fun to have the buttermilk to play with – did you know the Pepe Saya factory is just behind Ikea in Tempe? :)
on November 16, 2012 at 3:49 pm Christine (Food Wine Travel)

Hi Celia,
What a divine cake! Afternoon tea in your house must be a treat.
- on November 17, 2012 at 7:45 am Celia @ Fig Jam and Lime Cordial
  
  Hi Christine! Thank you – I always imagined afternoon tea would be an elegant affair where we’d sit around with splayds and fine china. Instead I have wolves who just cut huge chunks off any cake as soon as it cools. They always leave some for me though! :)
on November 16, 2012 at 3:57 pm Lorraine @ Not Quite Nigella

I knew that you’d do something delicious with it! ;)
- on November 17, 2012 at 7:45 am Celia @ Fig Jam and Lime Cordial
  
  Thanks darling! It was a lovely product!
on November 16, 2012 at 4:10 pm Marilyn Scott-Waters

Buttermilk cake sounds yum! I only buy buttermilk about twice a year and then it’s buttermilk biscuits, buttermilk chicken and buttermilk dressing trying to use it up. :-)

Tonight I made a bread pudding. It was pretty good but I’d love to see your recipe for one. It’s the hub’s fav.
Hugs, Maz
- on November 17, 2012 at 7:47 am Celia @ Fig Jam and Lime Cordial
  
  Maz, buttermilk freezes well (at least the commercial stuff does, I’ve not tried it with the fresh version) and keeps for ages. Here’s my bread and butter pudding recipe – haven’t made it for ages!
  
  https://figjamandlimecordial.com/2009/05/26/bread-and-butter-pudding/
  - on November 17, 2012 at 7:07 pm Jo
    
    I froze fresh buttermilk with no problems.
on November 16, 2012 at 5:27 pm ChgoJohn

This looks delicious, Celia. Love the icing pooling along the bottom of the sides, just begging for a finger to taste it. :)
- on November 17, 2012 at 7:47 am Celia @ Fig Jam and Lime Cordial
  
  Thanks John – I did scrape out the icing bowl with my finger! :)
on November 16, 2012 at 5:50 pm Craig

It must be amazing with such quality buttermilk.
BTW, look almost up to the ratios of a good old pound cake. Love the posts as always,
Craig
- on November 17, 2012 at 7:48 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Craig! The buttermilk was a great find!
on November 16, 2012 at 7:20 pm Jo Smith

Yum! I was looking for a treat for tomorrow and this will be it.
- on November 17, 2012 at 7:48 am Celia @ Fig Jam and Lime Cordial
  
  Enjoy Jo! Oh, and comfrey and arrowroot are all potted up, thanks again! :)
  - on November 17, 2012 at 11:39 am Jo Smith
    
    Cake out of the oven and definitely yum but… I don’t have a bundt pan so used 2 loaf tins instead. In a brain snap moment I decided that seeing as you can’t line a bundt pan I wouldn’t need to line the loaf pan. I’m now eating the bottom half of the cake from the pan with a fork (still very good). Fortunately the second tin was non-stick and I managed to turn it out. Have you seen the bundt pans that pop up occasionally in Aldi and if so, what do you think of the quality?
on November 16, 2012 at 8:37 pm Saskia (1=2)

A big fat YUM from me. That looks beautiful. Could you post me a slice please?
- on November 17, 2012 at 7:49 am Celia @ Fig Jam and Lime Cordial
  
  Hehe…I’d love to, but it’s all gone! :)
on November 16, 2012 at 9:52 pm thecompletecookbook

Oh Celia, save me a slice please. What a perfect afternoon this lovely cake would make with a nice cup of tea.
:-) Mandy
- on November 17, 2012 at 7:49 am Celia @ Fig Jam and Lime Cordial
  
  Mandy, it really was nice. Wish I could have shared it with you! xx
on November 16, 2012 at 11:32 pm Platanos, Mangoes and Me!

You have the life…God Bless..Will keep this recipe…sounds lovely…
- on November 17, 2012 at 7:50 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Norma! Yes, God really does bless us! :)
on November 17, 2012 at 3:49 am Joanna

As i have got my ‘cake light’ on green at the moment I think I might do this one, do you think a thin yoghurt would work as a good sub for buttermilk? We love lemon cake :) Yours looks scrumdelish !
- on November 17, 2012 at 7:50 am Celia @ Fig Jam and Lime Cordial
  
  I think yoghurt thinned with milk would probably make a great substitute! I love yoghurt cakes too.. :)
on November 17, 2012 at 7:35 am Sophie33

Your cake looks just Fabuliscious!!! I love buttermilk too!
- on November 17, 2012 at 7:51 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Sophie! Have a great weekend!
on November 17, 2012 at 9:20 am Norma Chang

Your cake has such a pretty yellow color. Is it from yolks of the free range chicken?
on November 17, 2012 at 9:25 am Anne

I was thinking about you Celia when a friend in London told me of a cake she is sharing. . . http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/30/a-friendship-cake-called-herman
on November 17, 2012 at 10:26 am Jan

That’s positively a health food! It must be good for one – but i suspect trouble would arrive in the form of lack of control. Celia you will make the best grandmama – chocolate cane toads would have to be on the skills list of champion grandma – however I tried my grandson on ‘blood and guts’ potatoes ( baked, scooped, mashed with a trail of tomato sauce and restuffed) and ‘deadman’s fingers’ (little sausages) and I think I’ve scarred him for life!
on November 17, 2012 at 5:48 pm Maureen | Orgasmic Chef

Celia, what a gorgeous cake. I make butter frequently in my thermomix but I rarely get a cup of it. I’ll have to double the butter or find Pepe Saya. I want a piece of this cake. :)
on November 17, 2012 at 10:23 pm in my kitchen...november - The Clever Carrot

[…] some buttermilk as well to keep them nice and moist. Maybe I’ll make some of Celia’s lemon and buttermilk cake […]
on November 17, 2012 at 10:27 pm Emilie@TheCleverCarrot

Yummy! And I just so happen to have all of these ingredients on hand!

IMK is up too. Have a great weekend!!!
on November 19, 2012 at 12:47 am Rufus' Food and Spirits Guide

Two of my favorite ingredients. This looks fantastic!