Vanilla Buttermilk Cake

Method

pan size 23cm square (9 inches)

• 1)

  Preheat oven to 180C.

• 2)

  In a medium bowl, sift the dry ingredients together and keep aside.

• 3)

  Prepare the buttermilk in a measuring jug, add the vanilla, whisk and keep aside.

• 4)

  In the bowl of an electric mixer (or in a large bowl if using a handheld mixer), beat the sugar and the butter for a few minutes (up to 5) until light and fluffy.

• 5)

  Scrape the sides every now and then.

• 6)

  Next, add the eggs one by one, beating well im between each addition.

• 7)

  Finally, add the dry ingredients and the buttermilk while alternating and beating just until mixed in between each addition.

• 8)

  Scrape the sides every now and then.

• 9)

  Transfer to your lined tin and bake for 35 to 40min in your preheated oven until golden and bouncy (and an inserted skewer comes out clean).

• 10)

  Cool for 5-10 min before turning it out of the tin and cooling it completely on a rack before frosting.

For the vanilla buttermilk frosting

• 1)

  Beat the butter for a few minutes with an electric beater (handheld or stand alone mixer).

• 2)

  Gently add the sifted sugar (so you dont end up in a cloud of sugar!), the vanilla and the salt.

• 3)

  Beat for about 5min or until pale in color and light and fluffy in texture.

• 4)

  Keep this frosting at cool room temp for 2-3 days but make sure to cover it with cling film (surface touching) and keep it in an airtight container as it crusts.