Golden Buttermilk Cake with Simple Lemon Buttercream

By RoketJSquerl

Ingredients

• 8 large egg yolks
• 2 large eggs
• 1 cup (237 mL) buttermilk
• 1 tablespoon vanilla extract
• 6 1/2 ounces (184 grams) all-purpose flour- 1 1/3 cups
• 4 ounces (113 grams) cake flour- 1 cup* (see cake flour substitution at end of recipe)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda (sodium bicarbonate)
• 3/4 teaspoon salt
• 10 1/2 ounces (298 grams) granulated sugar-1 1/2 cups
• 3/4 cup (12 tablespoons, or 6 ounces, or 170 grams) unsalted butter softened
• 1/4 cup (4 tablespoons, 60 mL) vegetable oil
• 2 cups (4 sticks, 16 ounce, or 454 grams) unsalted butter softened
• 1 container (7 ounces, or 198 grams) marshmallow crème
• 5 ounces corn syrup
• 1 tablespoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 2-3 cups confectioner’s sugar to taste*

Details

Servings 1
Adapted from cakepaperparty.com

Preparation

Step 1

Preheat oven to 350 F (177 C) and spray with Baker’s Joy or grease and flour two 9-inch, round cake pans.

Combine egg yolks, eggs, ½ cup of buttermilk and vanilla and whisk to combine.

Place dry ingredients in a mixing bowl and stir for 20 seconds to combine on low speed. Add butter, oil and ½ cup buttermilk to flour/sugar mixture and beat on medium speed for 2 minutes to lighten and develop structure.

Add the egg mixture with the mixer on low speed in three additions and then for 30 seconds to blend.

Pour into prepared pans and bake for about 25 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with Simple Lemon Buttercream or your buttercream of choice. Enjoy!

*Cake flour substitute: Use 100 grams all-purpose plain flour and 15 grams cornstarch or potato starch in place of cake flour.

Place the butter in the bowl of a mixer and blend on low with the flat beater for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup, lemon juice, lemon zest and confectioner’s sugar; beat on medium high for 2 minutes until smooth and fluffy.