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Buttermilk Cake Recipe

Buttermilk cake

We have found that the Vanilla Cake is delicious and stays moist for longer if made with buttermilk in place of milk and a mixture of butter and oil instead of all oil. In place of butter icing we use a simple Lemon Water Icing drizzled over the cake. Do watch the video.

Makes 1 x 27 cm ring form cake


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

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