So...if you poured 3/4c fresh squeezed lemon juice into 3/4c buttermilk, is tossing the only option?

M

mariadnoca

Moderator
Yeah, because I was lame and got ahead of myself when making Barefoot Contessa's lemon pound cake - and I've made it before, but...sigh (someone needs to take away my GS baking badge because sheesh, I screwed up the brownies and this...what the heck?)

So, I was thinking the juice and the buttermilk both went in the cake, so measured them together...and well, that was wrong.

So I now have 3/4 c fresh meyer lemon juice mixed with 3/4 c buttermilk (not fresh, the powered/mix with water kind).

Before I toss it thought I'd ask if someone had an idea if it could turn into something. (I'm really ticked b/c someone stripped my tree and I barely had enough lemons to make my cake, I'd planned to make curd as well for mom's day, but now no.)

 
Make lemon pudding. Here's a good recipe - Silky Lemon Pudding>>>

Increase everything except the milk by 50%, so you can use the 3/4 cup lemon juice. Use the 3/4 cup buttermilk in place of part of the regular milk. Also, I'd increase the sugar by a little more than 50% to compensate for the tartness of the buttermilk.

My original notes: "This was delicious, but much too tart for my taste. I decreased the lemon juice by a few Tbsp and added a few extra Tbsp of sugar. I also omitted the butter."

SILKY LEMON PUDDING

Ingredients

¾ cup granulated sugar
¼ cup cornstarch
2 ½ cups whole milk
3 large egg yolks, lightly beaten
2 tablespoons lemon zest, finely grated
1 pinch salt
½ cup lemon juice, freshly squeezed
2 tablespoons unsalted butter, room temperature

Directions

1. In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
2. Add egg yolks, zest & salt, whisking to blend.
3. Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
4. Remove pan from heat & add lemon juice & butter, stirring to blend.
5. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
6. Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
7. Serve chilled.

Servings: 4

From Luscious Lemon Desserts - Lori Longbotham

http://www.food.com/recipe/silky-lemon-pudding-367708

 
Add (lots) more buttermilk to make Joe and Randi's

Lemon Buttermilk Cake with Strawberries from Bon Appetit in 1995.

If you have tons of available freezer space (or good friends to gift), I'd make a double recipe using 3/4 cup lemon juice, instead of 1/2 cup, and 2 3/4 cup buttermilk, instead of 3 cups - the 2TBS substitution of lemon juice for buttermilk in each recipe hopefully will work. YMMV smileys/wink.gif

Bake in 2 half-sheet cake pans (12"x18") and cut each pan into 9 equal rectangular sections. Double wrap and freeze 18 cake sections to use later as six 3-layer tortes with 1/3 batch of the frosting recipe (other two 1/3-portions can be frozen, too). I followed Randi's suggestion to top with fresh strawberries and other berries, not put between the layers unless you're serving the torte immediately. I've only done a single batch at a time but everyone loves these little rectangular cakes and they are the perfect size for 4 generous slices! The frosting is yummy, too! Colleen

Lemon Buttermilk Cake with Strawberries Bon Appétit | June 1995 Yield: Serves 12
Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.

CAKE
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk

1 16-ounce package frozen sliced sweetened strawberries, thawed

FROSTING
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons frozen lemonade concentrate, thawed
1/2 teaspoon finely grated lemon peel

2 1-pint baskets strawberries, hulled.

FOR CAKE:
Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.

FOR FROSTING:
Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.

http://eat.at/swap/forum1/56570_Hey_Randi_and_Joe_-_Lemon_Buttermilk_Cake_with_Strawberries_-_YUM

 
I think I would pour it into ice cube trays, freeze, then pop out a cube or 2 the next time I needed

to make buttermilk from sweet milk. add cubes to milk to make the buttermilk

 
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