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Mile High Buttermilk Cake

Mile High Buttermilk Cake



  • 4 cups cake flour or 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter
  • 3 cups sugar
  • 1 teaspoon lemon extract
  • 2 cups buttermilk
  • 6 egg whites


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 3 egg yolks
  • 1 tablespoon butter
  • 4 teaspoons shredded lemon peel
  • 1/2 cup lemon juice


  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 cup butter
  • 1 cup sugar


  1. Cake: Stir together flour, soda, and baking powder.
  2. In large mixing bowl, beat butter on high speed of electric mixer for 30 seconds.
  3. Add sugar; beat until fluffy.
  4. Beat in lemon extract.
  5. Add flour mixture and buttermilk alternately, beating after each addition.
  6. Add egg whites; beat at medium speed for 2 minutes.
  7. Divide among 3 wax-paper-lined 9 x 2-inch round baking pans.
  8. Bake at 350 degrees F for about 30 minutes.
  9. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
  10. Filling: In saucepan combine sugar, cornstarch and salt. Gradually stir in 1 cup water. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  11. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan; cook and stir 2 minutes.
  12. Remove from heat; stir in butter and shredded lemon peel.
  13. Stir in lemon juice. Cover with plastic wrap; cool.
  14. Frosting: In small saucepan combine milk and flour. Cook and stir until thickened; cook and stir 1 minute more. Cover with plastic wrap; cool.
  15. In small mixing bowl, beat butter for 30 seconds.
  16. Add sugar; beat until fluffy.
  17. Add cooled milk mixture; beat until fluffy.
  18. To assemble: Set aside 1/4 cup filling.
  19. Place 1 cake layer on serving plate. Spread with half of remaining filling.
  20. Add second cake layer; spread other half of filling on top.
  21. Add third layer. Frost cake; drizzle with reserved filling.
  22. Garnish with lemon slices, if desired.

Yield: 12 servings

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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