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Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 2 cups |
| eggs: 4 |
| lemon extract: 2 Tbl |
| all-purpose flour (unsifted): 2 5/8 cups |
| salt: 1/2 tsp |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| buttermilk: 1 cup |
| powdered sugar (unsifted): 2 1/2 cups |
| orange juice: 5 Tbl |
| lemon juice: 5 Tbl |
| salt: 1/2 tsp |
Mom's Lemon Buttermilk Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
63 min -
Servings
1 serving(s)
Tags
- Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
- Cream together shortening and sugar, beat in eggs and lemon extract.
- Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
- Stir in buttermilk.
- Bake at 325 degrees for 60 minutes.
- While cake is cooking, mix together glaze ingredients.
- After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
- Cool for 8 minutes, then remove from pan by inverting onto a platter.
- Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.