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