Buttermilk Lemon Cake

I'm sick of the word buttermilk.

Yesterday, I made a buttermilk lemon cake. I think it failed because I didn't use liquid buttermilk.

Well, the cake didn't exactly fail, but it was really crumbly. AND, I forgot about the glaze I was supposed to make with a leftover 1 tablespoon of lemon extract. So I used all five tablespoons of lemon extract. The batter was really runny, so I put in about a cup of flour. When it was mixed to an approvable consistency, I poured it in the cake pan.

And guess what?! I mixed up baking powder with baking soda!! Not physically mix. I mean I got confused with those two. The recipe asked for baking soda, and I measured baking powder instead.

Oh. My. Cake.

But the cake didn't fail.

Does that seem like a lie now because there aren't any pictures?

Well. The cake was asking for a few cuts before it felt like coming out of the pan. It was so yellow and pretty. And the yellow part is sooo good. CITRUS CAKES ARE AMAZING!!! I wonder what would happen if I tried lime. Add an extra 1/4 cup of sugar?

Anyway, to the buttermilk problem. The recipe asked for 1 1/4 cups buttermilk. Well, if four tablespoons of powder buttermilk and one cup of water equal to one cup of buttermilk, then 4 T buttermilk + 1/2 tsp buttermilk and 1 1/4 cup of water should equal 1 1/2 cups buttermilk.

That's exactly what I did, and that's what made the batter runny! Too much water!!

I'm not quite sure if I did the measurements right, even. Two teaspoons equal 1 tablespoon, right? Or is it four?

Oh. It's three. I sees my mistake.

Well, there's my report on Buttermilk Lemon Cake!!

-N-