Cin's Lemon-Orange-Cherry Buttermilk Cake.."I did it my way"

Cin's Lemon-orange-cherry Buttermilk Cake..i Did It My Way Recipe

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Straws Kitchen

By
@CinCooks

I wanted to make a Cake I could eat (had a sweet tooth acting up, need sweets).
My Hubby ate a piece wvanilla ice-cream and said ''wow, this is a good little cake''.
Then I told him it was for diabetics.....sugar-free.
He said, ''really...well it sure was good anyway''.
I forgot to take pix of this one....well, maybe next time.

"I did it my way".....Cin(/)

If you give it a try, add your pic.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8 slices
Cook:
25 Min

Ingredients

  • 1 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    sea salt
  • 1/2 stick
    butter, softened
  • 2/3 c
    splenda (or stevia)
  • 1/4 tsp
    pure vanilla (i used my homemade)
  • ·
    zest of one lemon
  • ·
    juice of one lemon
  • ·
    zest of one medium orange
  • 1
    egg
  • 1/2 c
    buttermilk, well shaken
  • 5 oz
    approximately of dried cherries (you can soak to plump or not)
  • 1 1/2 TABLESPOON OF A CINNAMON-SPLENDA MIX TO SPRINKLE ON TOP

How to Make Cin's Lemon-Orange-Cherry Buttermilk Cake.."I did it my way"

Step-by-Step

  1. Preheat oven to 400 dF, with the rack in the middle of oven.
    Spray an 8-inch round cake pan with Bakers Joy (non-stick spray with flour).
  2. Whisk together flour, baking powder, baking soda and salt; set aside.
    Beat butter and 2/3 cup splenda on medium-high speed until pale and fluffy, about 2-3 minutes (mine did not get completely fluffy).
    Add vanilla, lemon juice, lemon zest, orange zest and egg, beat well.
  3. At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches.
    Mixing until just combined (do not over-beat).
    Fold in berries with a spoon (or spatula).
    Pour batter into prepared cake pan, spreading and
    smoothing the top.
    Sprinkle top with the 1 1/2 Tablespoon of cinnamon-splenda mix.
  4. Bake until cake is golden and a toothpick inserted into the center comes out clean (20 to 25 minutes).
    Cool in the pan for 10 minutes on a wire rack; then cut into 8 slices.
    Serve warm with sugar-free vanilla ice-cream (that's what we did).
    Or completely cooled with light whipped cream.

Printable Recipe Card

About Cin's Lemon-Orange-Cherry Buttermilk Cake.."I did it my way"

Course/Dish: Cakes
Other Tags: Quick & Easy, Healthy




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