Texas Lemon Buttermilk Cake
Servings and Ingredients
|2 ½ c.||granulated sugar|
|1 ½ c.||shortening|
|4||large eggs, at room temperature|
|3 ½ c.||flour|
|½ tsp.||baking soda|
|1 tbsp.||lemon extract|
|juice of 2 lemons|
|1 c.||granulated sugar|
|2 tbsp.||hot water|
- Cream 2-1/2 cups sugar and shortening. Add eggs, 1 at a time, beating after each addition.
- Sift flour, salt and baking soda together. Add to creamed mixture alternating with buttermilk and 1 tablespoon water. Mix in lemon extract.
- 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.
- 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.