Mom's Lemon Buttermilk Cake Recipe

Name: Mom's Lemon Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening; 2 cups sugar; 4 eggs; 2 tablespoons lemon extract; 2 ⅝ cups flour; ½ teaspoon salt; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 cup buttermilk; 2 ½ cups powdered sugar; 5 tablespoons orange juice; 5 tablespoons lemon juice; ½ teaspoon salt

Servings: persons

1 cup shortening
2 cups sugar
4 eggs
2 tablespoons lemon extract
2 ⅝ cups flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk
2 ½ cups powdered sugar
5 tablespoons orange juice
5 tablespoons lemon juice
½ teaspoon salt

1
Preheat oven to 325 degrees.
2
Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
3
Cream together shortening and sugar, beat in eggs and lemon extract.
4
Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
5
Stir in buttermilk.
6
Bake at 325 degrees for 60 minutes.
7
While cake is cooking, mix together glaze ingredients.
8
After 60 minutes cooking time, remove cake from oven.
9
Immediately pour glaze over top of cake and return to oven for 3 minutes.
10
Cool for 8 minutes, then remove from pan by inverting onto a platter.
11
Fully cool before slicing.
12
Best prepared several hours ahead (or even a day ahead), then served at room temperature.

1531

kcal

Calories

Fat

242

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup shortening, 2 cups sugar, 4 eggs, 2 tablespoons lemon extract, and more.

Yes, Mom's Lemon Buttermilk Cake 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.

Mom's Lemon Buttermilk Cake

How did you like this recipe?

Frequently Asked Questions