Mom's Buttemilk Cake
Created by Puppitypup on November 12, 2014
- Servings: 12-16
- Prep Time: 15m
- Cook Time: 65m
- Recipe #15859
Ingredients
- CAKE
- 1 cup shortening (butter-flavored)
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons all-purpose
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon lemon extract
- GLAZE
- 2 cups powdered sugar
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
How to Make
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Step 1: Preheat oven to 325 degrees. Grease and flour a 2 part tube cake pan.
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Step 2: In mixer, cream shortening and sugar, then add eggs, one at a time.
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Step 3: In separate bowl, whisk dry ingredients together. Add to creamed mixture until just incorporated.
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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.
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Step 5: Pour batter into prepared pan and place on a rimmed baking sheet covered in foil.
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Step 6: Bake for 1 hour, setting timer. Meanwhile, whisk together ingredients for glaze.
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Step 7: When timer buzzes, remove cake from pan and immediately drizzle glaze over cake.
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Step 8: Return to oven for 3 more minutes.
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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.
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Step 10: Serve at room temperature, cake should not need to be refrigerated if eaten over the next few days.
Nutritional Facts
- 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