cin's lemon-orange-cherry buttermilk cake.."i did it my way"

Name: Cin's Lemon-Orange-Cherry Buttermilk Cake.."I did it my way"
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) all-purpose flour; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) sea salt; 1/2 stick(s) butter, softened; 2/3 cup(s) splenda (or stevia); 1/4 teaspoon(s) pure vanilla (i used my homemade); - zest of one lemon; - juice of one lemon; - zest of one medium orange; 1 - egg; 1/2 cup(s) buttermilk, well shaken; 5 ounce(s) approximately of dried cherries (you can soak to plump or not); ## 1 1/2 TABLESPOON OF A CINNAMON-SPLENDA MIX TO SPRINKLE ON TOP

(1 RATING)

98 Pinches 7 Photos

Straws Kitchen(*o *)

somewhere, AR

Updated on Aug 21, 2011

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.

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prep time

cook time 25 Min

method Bake

yield 6 to 8 slices

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 stick butter, softened
2/3 cup splenda (or stevia)
1/4 teaspoon pure vanilla (i used my homemade)
- zest of one lemon
- juice of one lemon
- zest of one medium orange
1 - egg
1/2 cup buttermilk, well shaken
5 ounces 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 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).

Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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