Recipe
Dessert
Texas Lemon Buttermilk Cake
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ c. granulated sugar | ||
| 1 ½ c. shortening | ||
| 4 large 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 |
Directions
- 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.