Texas Lemon Buttermilk Cake


Texas Lemon Buttermilk Cake

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Servings and Ingredients

Serves 16
2 ½ c.granulated sugar
1 ½ c.shortening
4large eggs, at room temperature
3 ½ c.flour
1 tsp.salt
½ tsp.baking soda
1 c.buttermilk
1 tbsp.water
1 tbsp.lemon extract
Lemon glaze:
juice of 2 lemons
1 c.granulated sugar
2 tbsp.hot water


  1. Cream 2-1/2 cups sugar and shortening. Add eggs, 1 at a time, beating after each addition.
  2. Sift flour, salt and baking soda together. Add to creamed mixture alternating with buttermilk and 1 tablespoon water. Mix in lemon extract.
  3. Pour into greased and floured Bundt pan. Bake at 350 degrees for 1 hour and 15 minutes. Leave in pan and spread with Lemon Glaze while still hot.
  4. To make lemon glaze, combine juice of 2 lemons, 1 cup sugar and 2 tablespoons hot water in a small saucepan. Boil 4 minutes over medium heat. Pour over cake while still hot. Wait 15 minutes after glazing before removing cake from pan.