Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla bean paste and almond extract.
Whisk together flour, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. (Batter will be thick.) Use immediately.
Very disappointed in this cake. After all of the effort in making it from scratch, it came out very dry and I did not overbake. I made the Key Lime frosting and it was delicious. I would make the frosting again, but use a super moist cake mix instead. Does anyone have any suggestions to make this cake more moist?
Baking time and baking tips are all found on the "southern living" website and in the march 2009 issue of the magazine.
here is the link:
I make a lot of cakes for my family, church, and other people. I am thrilled to find this recipe and icing recipe in the March issue of Southern Living.
I will definitely make again because I have been told this was the best tasting cake ever. I made the Key lime icing and I am looking forward to making the other different flavors. I will definitely make the chocolate cake. Thank you Southern Living for another wonderful recipe.