Baking soda helps the cake rise by combining with the acid in the buttermilk and the brown sugar. This helps the cake brown ...

Bake the Cake: Divide the batter evenly between the two cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Heat the oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan, or grease a 9-inch springform pan, line the bottom with parchment or wax paper, grease again and flour lightly.

How true. So Maida reworked the recipe, and it reappeared in “Maida Heatter’s New Book of Great Desserts,” (Knopf, 1982). This version works, and she now calls it “Lemon Buttermilk Cake #2.” ...

Directions To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray. Cream together the butter and sugar until very light ...

Beat until combined after each addition. Beat egg whites until stiff and fold into batter. Bake for 1½ hours. Allow cake to cool before removing from pan. Place cake on cake plate to add toffee.

Just be sure to save some to make this cake. The cake is adapted from a recipe by Martha Stewart. Strawberry Buttermilk Cake Yield: Makes one 9-inch cake INGREDIENTS: 1 1/2 cups all-purpose flour ...

Ingredients 1½ cups all-purpose flour 1 teaspoon baking soda Kosher salt 1½ cups buttermilk 2 eggs 1½ cups raspberries Butter, for cooking and serving Pure maple syrup, for serving ...

Combine the sugar, buttermilk, butter, corn syrup and baking soda in a saucepan. Bring to boil. Boil 5 minutes. Remove from the heat and stir in the vanilla.