Sister Anne’s Recipes

Whole Wheat Lemon-Buttermilk Cake with Cream Cheese Icing

Preheat Oven to 3250


3-cups Muhammad Farms WW Flour

2-sticks Room Temp Butter

1 & 3/4 – cups Demerara Sugar

1-cup Buttermilk


1-tsp Baking Powder

3/4- tsp Baking Soda

1/2 – tsp Salt

1-tsp Cinnamon

1/2 – tsp Cloves

1-tsp Lemon Extract



Cream butter. Add in sugar and cream again until sugar is well mixed in. Add egg yolk to creamed mixture one at a time. Measure out flour in separate bowl. Add to flour: baking powder, baking soda, salt, cinnamon and cloves. Mix all these dry ingredients well with a pastry blender or fork.

Alternately add flour mixture and buttermilk to creamed mixture. Lastly add extract.

Add a pinch of cream of tartar to egg whites and whip till it forms stiff peaks. Using a spatula or large spoon, fold egg whites into batter (do not stir but fold in).

Grease your cake pan (bundt pan, sheet pan or layer pans) and even  out batter.

Put in oven and bake 1 hour. Test to see if cake bounces back when touched.




1-8oz block of Cream Cheese-Room Temp

1-stick Butter-Room Temp

3/4  – cup Powdered Demerara Sugar (use coffee grinder to powder the raw sugar)

1-tsp Lemon Extract

With a hand blender, mix until smooth and creamy. Spread icing on cooled cake.