Our building work is in full swing now so there isn’t really much cooking or baking going on at the moment. The work only started on Wednesday, and I’m missing it already! So it’s a good job that I have been saving up a few foodie posts to use whilst it’s all happening. I made this delicious buttermilk cake a long time ago now – it’s really easy to make and is great for any occasion. I had never used buttermilk before making this, but it makes the cake really moist. Yum!
This recipe comes from The Hummingbird Bakery Cookbook.
Ingredients (for a 23 x 13cm loaf tin)
120g unsalted butter, at room temperature
330g caster sugar
200g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp vanilla extract
1. Preheat the oven to 170C/325F/gas mark 3.
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and cream until light and fluffy (you can always use a handheld electric mixer or good old elbow grease and a wooden spoon to do this if you prefer!). Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a spatula after each addition.
3. Sift the flour, bicarbonate of soda and salt into a separate bowl. Add one third of the flour mixture to the butter mixture, followed by half the buttermilk. Mix well and then repeat the process, finishing with the flour.
4. Stir in the vanilla extract and then mix well until everything is combined. Pour the mixture into the prepared loaf tin and smooth over with a palette knife.
5. Bake for 35-40 minutes or until golden brown and the sponge bunches back when touched. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
Enjoy with a cuppa!
Post updated 17th February 2020.
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