1-2-3-4 Buttermilk Cake
2 Sticks butter
2 Cup(s) Sugar
4 Eggs; separated
3 Cup(s) Flour
2 Teaspoon(s) Baking powder
1 Cup Buttermilk
1/2 Teaspoon(s) Lemon extract
1/2 Teaspoon(s) Vanilla
Using an electric mixer, cream the butter, sugar, and egg yolks. Mix the flour and baking powder together and sift into the creamed mixture, adding alternately with the milk. Add the flavorings. Whip the egg whites to form stiff peaks and gently fold into the batter. Bake in a loaf pan in a preheated oven at 300 for 1-1/4 hours, or until a toothpick stuck into the center of the cake comes out clean
I have not tried it, but I know others who have and they rave about it. I have it on my "to do" recipe list 
That sound yummmy.. I wonder does it have to be baked in a loaf pan ?
I think this cake is more of a dessert cake, pound cake maybe? I can imagine it with fresh fruit and creamy whipped cream over it...mmmm
OHHH... that sounds delicious !!! Wish I had some already made !
I use this recipe (minus the lemon, double the vanilla) for all my vanilla cakes. It is wonderful - I've used it as cupcakes through to a 12in square and in the 3D pans. It's the most versatile recipe there is!
325 for cake layers and 350 for cupcakes on the middle shelf. HTH!
Ditto bonjovibabe on how wonderful this recipe is! This was actually the first scratch cake I made years ago back in my high school Home Economics class. It brought it home to my mom for Mother's Day. The recipe I used called for milk instead of buttermilk and all vanilla. I currently use this recipe for my basic yellow layer cakes, substituting buttermilk and all vanilla.
OK I made the 1-2-3-4 Buttermilk Cake Thats posted here on this thread,and though it was good I found it to be pretty mellow on flavor ! I baked it in a loaf pan and it turned out perfect . I just think it needs a lot more flavoring . I made it just lik its posted . Does anyone add extra flavoring ? Or do I just like stronger flavors ?
I just made this in my 8x8x2 square pan and covered it with a sour cream chocolate frosting....mmmm, brought back memories. 
Are you using all purpose flour or cake flour? When I first started here, someone said you always use cake flour, so I am never sure if a recipe doesnt' state which kind. Doesn't take much to confuse me some days, LOL.
Lily
i make a yellow cake that is similar to this recipe but i don't separate the eggs. does separating the eggs (i.e. adding the egg whites last) make a difference in terms of the finished product? will it make the cake lighter / moister? is it good for layering and stacking?
I used all purpose flour ! Like I posted, It was very good, Just A little mellow on flavor for me ! Next time I will add extra flavoring !
's 1234 Buttermilk Cake uses cake flour, baking powder and soda, buttermilk+water and the reverse creaming method for mixing. ('s recipe)
The one I'm talking about is the one on page one of this topic! If you scan the ingredients you'll see what I mean.
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