Buttermilk Cake
Created by Puppitypup on October 23, 2014
- Servings: 16
- Prep Time: 15m
- Cook Time: 75m
- Recipe #15032
Ingredients
- Cake:
- 2 1/2 cups all-purpose flour, plus
- 2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter flavor shortening
- 2 cups sugar
- 4 eggs
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon lemon extract (I omit)
- 1 cup buttermilk
- Glaze:
- 2 cups powdered sugar
- 1/4 cup orange juice
- 1/4 cup lemon juice
How to Make
-
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.
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Step 3: Whisk dry ingredients in a separate bowl, then mix into batter.
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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.
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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.
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Step 7: Remove cake from oven and let sit for 8 minutes. Then remove from pan. Serve at room temperature.
Nutritional Facts
- 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