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TEST KITCHEN APPROVED

Mom’s Citrus Buttermilk Cake

Name: Mom's Citrus Buttermilk Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 25 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 20, 2023

Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

TEST KITCHEN APPROVED

Mom's Citrus Buttermilk Cake

7 Reviews Add your review

Yield:12 servings

Prep:25 min

Cook:45 min

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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

Text Ingredients

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Directions

1
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2
Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
3
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
4
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. If desired, sprinkle with additional zest before serving.