Easy foolproof recipe for Buttermilk Cake with Lemon Icing

1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 extra-large or jumbo eggs, at room temperature
½ cup (125 ml) melted butter
¼ cup (60 ml) canola oil
1 cup (250 ml) buttermilk, warmed
1 T (15 ml) lemon zest

Lemon Water Icing:
1 cup (250 ml) Ina Paarman’s Vanilla Icing
2 T (30 ml) lemon juice
lemon zest for decorating

How to
Adjust oven rack to the middle position. Preheat oven to 180°C. Butter pan generously or spray with a non-stick cooking spray.

Beat eggs, melted butter and oil together for 1 minute on high speed until well blended.

Add hot buttermilk and beat briefly on high speed.

Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. Stir in lemon rind. It is important not to overmix.

Scrape mixture into prepared pan.

Place in oven. Bake for 30 minutes. Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.

Cool cake in the pan for 5 minutes. Turn out on a cooling rack. Ice when cake is cool.

Mix icing and lemon juice. Drizzle over the cake and decorate with strips of lemon zest.


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