Taste of Home
Mom’s Citrus Buttermilk Cake
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1 cup shortening
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2 cups sugar
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4 large eggs, room temperature
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2 teaspoons lemon extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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GLAZE:
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1-1/2 cups confectioners' sugar
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1 tablespoon grated orange zest
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5 tablespoons orange juice
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1 tablespoon grated lemon zest
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5 tablespoons lemon juice
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1/4 teaspoon salt
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
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3.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
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4.
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. If desired, sprinkle with additional zest before serving.
Nutrition Facts
1 slice: 488 calories, 18g fat (5g saturated fat), 63mg cholesterol, 304mg sodium, 75g carbohydrate (50g sugars, 1g fiber), 6g protein.
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