Buttermilk Cake
Recipe: #15032
October 23, 2014
Categories: Desserts, Cakes, Tube/Bundt, Potluck, Sunday Dinner, Flour, Sugar, more
"Pound cake with a citrus glaze, moist and delicious. It tastes best made up the day before. This was my favorite cake as a child, at this point it's my second favorite. Anyway, I always asked for it on my birthday, but my twin always asked for Sour Cream Pound Cake, so we took turns. We grew up on an avocado ranch, and grew all kinds of citrus too, so this cake made frequent appearances in our family."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (168.7 g)
- Calories 466.8
- Total Fat - 18 g
- Saturated Fat - 9.5 g
- Cholesterol - 258.2 mg
- Sodium - 291.6 mg
- Total Carbohydrate - 67.2 g
- Dietary Fiber - 0.7 g
- Sugars - 51.3 g
- Protein - 10.4 g
- Calcium - 71.3 mg
- Iron - 1.4 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees, grease and flour a tube cake pan with a removable bottom.
Step 2
Cream shortening and sugar in mixer, adding eggs one at a time.
Step 3
Whisk dry ingredients in a separate bowl, then mix into batter.
Step 4
Stir lemon juice and lemon extract (if using) into buttermilk, then mix into cake batter until just incorporated.
Step 5
Pour cake batter into prepared tube cake pan and place pan on a baking sheet covered with aluminum foil, in case it spills over. Bake for 1 hour.
Step 6
While cake is cooking, mix together glaze ingredients. When hour is up, slowly pour glaze over cake and return cake to the oven for 3 more minutes.
Step 7
Remove cake from oven and let sit for 8 minutes. Then remove from pan. Serve at room temperature.
Tips
No special items needed.
0 Reviews
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