Buttermilk Tea Cake
Buttermilk is a workhorse in the kitchen. Used in baked goods, salad dressings, dips and drinks, it makes everything you use it in taste better. This yummy Tea Cake is no exception. The tang of buttermilk gives this cake added flavor and tenderness. Simple to make and perfect for a midmorning snack with a cup of coffee or an midmorning pick me up with a nice cup of tea. It is light and moist and perfectly sweet.
Buttermilk Tea Cake with Buttermilk Whipped Cream
3/4 cup of soft room temperature butter
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 cups all purpose flour, sifted
1 teaspoon salt
1/2 cup buttermilk
Butter a 9×5 baking loaf pan, then line it with parchment paper and butter it again.
Beat together the butter and sugar until it is light and fluffy. It will take 3-4 minutes.
Add the eggs one at a time beating after adding each one.
Stir together the flour and salt. Next add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Lightly mix after each addition. Spoon the batter into the prepared pan.
Place in cold oven. Turn the oven on to 300 degrees and bake until lightly browned and a wooden skewer comes out clean when inserted into the center of the cake, about 1 hour and 20 minutes. move from oven and let it stand for about 10 minutes. Remove from the pan and cool completely. Sprinkle with powdered sugar before slicing.
Top with Buttermilk Whipped Cream
Buttermilk Whipped Cream
1 1/2 cups whipping cream
3/4 cup buttermilk (preferably whole buttermilk rather than low fat)
1/2 cup powdered sugar
Combine ingredients and beat on high speed until soft peaks form. Serve immediately.
While this is not a traditional birthday cake, I’m using it to celebrate our Jackie, today is her birthday! So when you eat this delicious cake have it with a cup of tea and raise your cup to our dear chum, Jackie. No one enjoys a slice of cake with an afternoon cup of tea more than she does. No one is a better listener, a more caring friend, more willing to encourage and cheer you on in every circumstance, and no one is more fiercely loyal and loving than Jackie is. Whether you know her personally or know her through Two Chums, you are blessed to have her in your life. I know I am. Calling Jackie friend brings love, joy and makes life truly abundant….and very sweet indeed 🙂
Happy birthday my dear chum! 
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Happy Birthday! And many more.
Have you ever tried baking with dry, powdered buttermilk? I don’t use it up fast enough to keep a quart of liquid buttermilk on hand and wondered if the dry would work.
We haven’t tried it but suspect you could use it if you added the adequate amount of regular milk to equal the liquid called for (or possibly water if the powdered buttermilk can be reconstituted) as it is not just the flavor of the buttermilk you are after in this recipe but the moisture it provides. Another option would be to use 1/2 cup of regular milk and allow it to come to room temp then add a couple of teaspoons of lemon juice or vinegar and let it sit for about 5 minutes. This sours and slightly thickens the milk and it becomes a substitute for buttermilk. And yet another option would be to use sour cream in place of the buttermilk. So many ideas….so much yumminess to enjoy:-)