With the weather getting warmer who doesn’t like berries and cream!? Abby made this delicious lemon buttermilk cake that I would love to share with all of you!
Lemon Buttermilk Cake
- 114 g Soft butter
- 249 g Vanilla sugar, normal sugar is perfectly ok too!
- 3 ea Lemon zest
- 200 g Whole egg, approx 4 large eggs
- 263 g AP Flour
- 9 g Baking powder
- 1.5 g Salt
- 172 g Buttermilk
- 82 g Lemon juice, fresh
Cream together butter and sugar until fluffy. Add eggs one at a time incorporating after each addition. Alternate dry, wet, dry, wet, dry, wet. Scrape after each wet addition. Lightly grease a 9 inch cake pan. Bake at 350º until a skewer comes out clean. Cool completely before frosting and serving.
Blueberry Balsamic Compote Yields: 1 pint
- 2 c Blueberries, fresh or frozen
- ¼ c Water
- ⅓ c Sugar
- 2 T Balsamic vinegar
Cook berries, water and sugar over medium heat for 10 minutes until berries have popped and the liquid is starting to thicken. If using frozen berries it will take a little longer for the liquid to reduce and thicken. Once thickened, remove from heat, add balsamic vinegar. Cool completely before covering to prevent fermentation. Store in fridge.
Finally top with some whipped cream and enjoy!