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Mile-High Buttermilk Cake recipe

Mile-High Buttermilk Cake.

If you love lemon meringue pie, you willlove this magnificent layered cake with its sweet-tart lemoncurd filling and creamy frosting.

Recipe: Mile-High ButtermilkCake

4 cups cake flour or 3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter
3 cups granulated sugar
1 teaspoon lemon extract
2 cups buttermilk
6 egg whitesFilling:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt.
1 cup water
3 egg yolks
1 tablespoon butter
4 teaspoons shredded lemon peel
1/2 cup lemon juiceFrosting:
1 cup milk
3 tablespoons all-purpose flour
1 cup butter
1 cup granulated sugar

  • For Cake: Stir together flour, soda, andbaking powder.
  • In large mixing bowl, beat butter on highspeed of electric mixer for 30 seconds. Add sugar; beat untilfluffy. Beat in lemon extract. Add flour mixture and buttermilkalternately, beating after each addition. Add egg whites; beatat medium speed for 2 minutes.
  • Divide cake batter among 3 waxed-paper-lined9 x 2-inch round baking pans.
  • Bake at 350°F (175°C) for about30 minutes. Cool in pans for 10 minutes; remove from pans. Coolon wire racks.
  • For Filling: In saucepan combine sugar,cornstarch and salt. Gradually stir in 1 cup water. Cook andstir until thickened and bubbly; cook and stir 2 minutes more.Gradually stir about half of the hot mixture into egg yolks.Return all to saucepan; cook and stir 2 minutes. Remove fromheat; stir in butter and shredded lemon peel. Stir in lemon juice.Cover with plastic wrap; cool.
  • For Frosting: In small saucepan combinemilk and flour. Cook and stir until thickened; cook and stir1 minute more. Cover with plastic wrap; cool. In small mixingbowl, beat butter for 30 seconds. Add sugar; beat until fluffy.Add cooled milk mixture; beat until fluffy.
  • To assemble: Set aside 1/4 cup filling.Place 1 cake layer on serving plate. Spread with half of remainingfilling. Add second cake layer; spread other half of fillingon top. Add third layer. Frost cake; drizzle with reserved filling.Garnish with lemon slices, if desired.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    How to Make Genuine Buttermilk Biscuits – The Flying Kitchen

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  • Comments

    1 Comment


    And really hope this could be it. I just need to be sure that it can be double and halved easily and do well when stacking and carving etc For me the starting point is a nch 1 layer cake that is baked in one pan I can multiply the recipe and figure out the pan size after that. And if you did bake them all separately is the recipe for each individual layer or is it for one big cake that gets cut into layers?

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