Buttermilk Cake With Lemon Glaze Recipe

Name: Buttermilk Cake With Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. shortening; 3 c. sugar; 1 Tbsp. grated lemon rind; 2 tsp. salt; 1 tsp. vanilla; 2 tsp. lemon juice; 6 eggs, separated; 1 c. buttermilk; 2 1/2 c. + 2 Tbsp. all-purpose flour; 1/4 c. + 2 Tbsp. cornstarch; 1/2 tsp. baking soda

Servings: persons

1 c. shortening
3 c. sugar
1 Tbsp. grated lemon rind
2 tsp. salt
1 tsp. vanilla
2 tsp. lemon juice
6 eggs, separated
1 c. buttermilk
2 1/2 c. + 2 Tbsp. all-purpose flour
1/4 c. + 2 Tbsp. cornstarch
1/2 tsp. baking soda

1
Cream shortening; gradually add sugar.
2
Add lemon rind and juice, salt and vanilla.
3
Add egg yolks.
4
Beat well.
5
Combine flour and cornstarch.
6
Combine buttermilk and baking soda.
7
Add alternately to creamed mixture.
8
Beat egg whites until stiff; fold into batter.
9
Bake at 350u00b0 for 1 hour and 15 minutes in a greased and floured tube pan.
10
Cool in pan 10 minutes.
11
Pour Lemon Glaze over cake while warm.

1950

kcal

Calories

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. shortening, 3 c. sugar, 1 Tbsp. grated lemon rind, 2 tsp. salt, and more.

Yes, Buttermilk Cake With Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cake With Lemon Glaze

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