Save on Pinterest

Mom’s Citrus Buttermilk Cake

Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons lemon extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon grated orange zest
  • 5 tablespoons orange juice
  • 1 tablespoon grated lemon zest
  • 5 tablespoons lemon juice
  • 1/4 teaspoon salt

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
  • Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 488 calories, 18g fat (5g saturated fat), 63mg cholesterol, 304mg sodium, 75g carbohydrate (50g sugars, 1g fiber), 6g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Carmen
    Jul 8, 2019

    Delectable cake! I made it as the recipe stated. Barely cooled and gone! Next I tried orange extract in cake instead of lemon and no lemon zest or juice in glaze just 5Tb frozen OJ concentrate (not diluted) and fresh orange zest Incredible cake. I tried again making it all lemon, lemon extract as stated no OJ in the glaze instead I used frozen lemonade concentrate and fresh lemon zest. Such a great recipe Thank you so much for sharing it. Its my go to recipe now

  • Jellybug
    May 23, 2019

    I made this cake for Mother's day and the crowd went wild..Sweet delicate crumb, easy to put together. Family loves cake and lemon and this was the perfect cake to celebrate our mother's.

  • angela32
    May 1, 2019

    This is a delicious cake recipe! I made one change to the directions, but didn't change any ingredients. Instead of the glaze being poured into the cake, I added a tiny bit more powdered sugar and made a pourable glaze over the top. The other thing, it took 20 mins longer to bake than the directions stated. That didn't effect the taste any, it was wonderful!