Yesterday on Facebook I asked for recipes to use up some soy milk, not realizing that I had buttermilk left over from lemon scones I needed to use up first. Tastespotting lead me to this wonderful whole wheat strawberry lemon buttermilk cake. We added some rhubarb, too.
The texture and flavour are really great-- light, moist, and fluffy, with a perfect hint of lemon. The boyfriend says it could use more fruit on top, although in my defense it looked like a lot before it was baked.
This cake is great because it's made with whole wheat flour, and a relatively small amount of butter (I suspect you could also use oil). And it's a bit more interesting than others because it's sweetened with agave syrup. Agave syrup (or nectar-- same thing) is made from the juice of the agave plant (you may remember agave from tequila), and gained popularity in recent years for being a natural, healthier alternative to more refined sugars. It's lighter than honey, and has a low-glycemic index. Some people seem to still think it's shit. I have little opinion about agave syrup, other than it was really expensive, but also pretty fun to try.