Citrus
Buttermilk Cake Recipe
Ingredients
:
1
cup shortening
2
cups sugar
4
large eggs, room temperature
2
teaspoons lemon extract
3
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk
GLAZE:
1-1/2
cups confectioners' sugar
1
tablespoon grated orange zest
5
tablespoons orange juice
1
tablespoon grated lemon zest
5
tablespoons lemon juice
1/4
teaspoon salt
Preheat
oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream
shortening and sugar until light and fluffy. Add 1 egg at a time, beating well
after each addition. Beat in extract. In another bowl, whisk together flour,
baking powder, salt and baking soda; add to creamed mixture alternately with
buttermilk, beating after each addition.
Transfer
to prepared pan. Bake until a toothpick inserted in center comes out clean,
45-50 minutes.
Poke
holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon
slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool
completely.
Note:
To remove cakes easily, use solid shortening to grease plain and fluted tube
pans.
Nutrition
Facts :
1
slice: 488 calories, 18g fat (5g saturated fat), 63mg cholesterol, 304mg
sodium, 75g carbohydrate (50g sugars, 1g fiber), 6g protein.