Buttermilk country cake from The Cake Bible (page 41) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic lemon buttercream; Crème fraîche topping

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on July 11, 2015

    This is our family's first choice whenever a yellow butter cake is needed. It is delicious, soft, and tender. It is perfect for layer cakes, but is also wonderful plain, or with a little fruit and whipped cream. UPDATE June 2016: I recently made this cake with a different paddle on my mixer (the kind that scrapes the bowl while mixing). The texture of the cake was completely different this time--very fine grained and dense like pound cake. It was still an outstanding cake, just not as soft and light as it has been when mixed with a standard kitchenaid paddle. My guess is that the new paddle beats more vigorously and develops the gluten more. I've been making this cake for more than 25 years and it has never had a pound cake texture before. Either way, the cake was irresistible.

  • Lindacakes on July 17, 2011

    This is a superb cake, velvety in texture, not unlike a cheesecake. It is a bit dense and feels dry as you swallow it -- best if served with something wet like cream and/or fruit. Better the next day.

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