Makes 1 x 27 cm ring form cake
My grandmother established the tradition of using buttermilk to bake with. Try this homegrown South African version. We have found that the Vanilla Cake is delicious and stays moist for longer if made with buttermilk in place of milk and a mixture of butter and oil instead of all oil. In place of butter icing we use a simple Lemon Water Icing drizzled over the cake. Do watch the video.
Products in this recipe

Vanilla Cake, Vanilla Icing Kit

You will need

1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 extra-large or jumbo eggs, at room temperature
½ cup (125 ml) melted butter
¼ cup (60 ml) canola oil
1 cup (250 ml) buttermilk, warmed
1 T (15 ml) lemon zest

1 cup (250 ml) Ina Paarman’s Vanilla Icing Kit
2 T (30 ml) lemon juice
lemon zest for decorating

Ina’s Tip

To store the left over Icing Mix in the pack, fold over bag and secure with a peg until next time (see video).


Adjust oven rack to the middle position. Preheat oven to 180°C. Butter pan generously or spray with a non-stick cooking spray.

Beat eggs, melted butter and oil together for 1 minute on high speed until well blended.

Add hot buttermilk and beat briefly on high speed.

Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. Stir in lemon rind. It is important not to overmix.

Scrape mixture into prepared pan.

Place in oven. Bake for 30 minutes. Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.

Cool cake in the pan for 5 minutes. Turn out on a cooling rack. Ice when cake is cool.

Mix icing and lemon juice. Drizzle over the cake and decorate with strips of lemon zest.