Cake Recipes: Buttermilk 02 by Recipe Cottage

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	Buttermilk 02

		Buttermilk Cake 1 lb flour, cake 1 tsp baking soda 1/2 tsp baking powder 8 oz butter, softened 1 1/2 lb sugar 1 tsp lemon extract 1 lb buttermilk 6 oz egg whites 8 oz sugar 8 oz water 1 1/3 oz cornstarch 1/4 tsp salt 2 oz egg yolks, slightly beaten 4 tsp lemon peel, shredded 1/2 oz butter, softened 4 oz lemon juice 8 oz milk 1 1/2 oz flour, all-purpose 8 oz butter, softened 8 oz sugar Sift the cake flour, baking soda, and baking powder together and set aside. Cream the butter on medium speed for about 30 seconds. Add the sugar and mix until well blended. Add the lemon extract and continue mixing, then add the buttermilk alternating with the flour mixture, mixing on medium speed until well blended. be sure to beat after each addition. Add the egg whites and continue to mix for 2 minutes. Combine in a saucepan the sugar, water, cornstarch, and salt and cook until thickened and bubbly. Continue cooking for 2 more minutes, stirring occasionally. Stir half of the hot mixture into egg yolks, mix at low speed until blended. Return egg mixture to saucepan and cook for 2 minutes, stirring constantly. Remove from heat. Stir the lemon peel and butter into the mixture, then stir the lemon juice in. Cover with plastic wrap and cool. Combine in a saucepan the milk and all-purpose flour and cook and stir until thickened. Cook one additional minute. Cover with plastic wrap and let cool. Cream the butter on medium speed for 30 seconds. Add the sugar and mix on medium speed until blended, then high speed until fluffy. Add cooled milk mixture and continue beating until fluffy. Line the bottom of three 9-inch cake pans with parchment paper. Divide the batter equally among cake pans. Bake in a preheated 350F until done, about 30 minutes. Cool for 10 minutes in pans; remove from pans and finish cooling on wire rack. Set aside about 2 ozs of filling. Place 1 cake layer on serving plate. Spread half of the remaining filling on 1st cake layer. Top with 2nd cake layer. Spread remaining half of of filling over 2nd layer. Add 3rd cake layer on top. Frost entire cake. Drizzle reserved filling over top of cake and garnish with lemon slices.