Mom's Buttemilk Cake
Recipe: #15859
November 12, 2014
Categories: Desserts, Cakes, Tube/Bundt, Lemon, Orange, Birthday, Brunch, Mothers Day, Picnic, Potluck, Sunday Dinner, Oven Bake, Buttermilk, Kosher Dairy, more
"My favorite cake from my childhood, the citrus glaze makes it so moist and delicious. I always asked for it on my birthday, but only got it every other year since I have an identical twin. Hmm...seems like we should have had the same favorite cake, doesn't it? Fortunately, we had this cake fairly often, living on a citrus grove. Best made several hours ahead or even the day before."
Original is 12-16 servings
Ingredients
- CAKE
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- GLAZE
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Nutritional
- Serving Size: 1 (165.9 g)
- Calories 577.1
- Total Fat - 23.2 g
- Saturated Fat - 4.9 g
- Cholesterol - 71.7 mg
- Sodium - 262.2 mg
- Total Carbohydrate - 88.8 g
- Dietary Fiber - 0.7 g
- Sugars - 68.3 g
- Protein - 5.8 g
- Calcium - 53.7 mg
- Iron - 0.7 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees. Grease and flour a 2 part tube cake pan.
Step 2
In mixer, cream shortening and sugar, then add eggs, one at a time.
Step 3
In separate bowl, whisk dry ingredients together. Add to creamed mixture until just incorporated.
Step 4
Measure buttermilk in a 2 cup measuring cup, then stir lemon juice and lemon extract into buttermilk. Add to batter, mixing until just incorporated.
Step 5
Pour batter into prepared pan and place on a rimmed baking sheet covered in foil.
Step 6
Bake for 1 hour, setting timer. Meanwhile, whisk together ingredients for glaze.
Step 7
When timer buzzes, remove cake from pan and immediately drizzle glaze over cake.
Step 8
Return to oven for 3 more minutes.
Step 9
Remove cake from oven and let sit for 8 minutes. Then remove from pan to cake plate, glaze side up, and allow to cool completely before covering.
Step 10
Serve at room temperature, cake should not need to be refrigerated if eaten over the next few days.
Tips
- 2 part tube cake pan
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