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Buttermilk Cake

  • 12servings
  • 80minutes
  • 491calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups flour , plus

  2. 2 teaspoons flour

  3. 1/4 teaspoon salt

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon baking powder

  6. 1 cup butter flavor shortening

  7. 2 cups sugar

  8. 4 eggs

  9. 2 tablespoons lemon juice

  10. 1/4 teaspoon lemon extract

  11. 1 cup buttermilk

  12. 2 cups powdered sugar

  13. 1/4 cup orange juice

  14. 1/4 cup lemon juice

  15. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees.

  2. Grease and flour a tube cake pan. The one I use has a removable bottom and a very large center hole.

  3. Sift dry ingredients together.

  4. Cream shortening and sugar. Add eggs one at a time. Mix until just incorporated.

  5. Mix in dry ingredients until just incorporated.

  6. Stir lemon juice and lemon extract into the buttermilk. Mix into cake batter just until incorporated.

  7. Pour cake batter into the prepared tube cake pan, place pan on a half sheet covered with aluminum foil and bake for one hour.

  8. While cake is cooking, mix together glaze ingredients.

  9. When one hour is up, slowly pour glaze over cake and return cake to the oven for three more minutes.

  10. Remove cake from oven and let sit for eight minutes. Then remove from pan.

  11. Serve at room temperature. It's best prepared several hours or even a day ahead.

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