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

Mom's Citrus Buttermilk Cake

shortening

sugar

eggs, room temperature

lemon extract

all-purpose flour

baking powder

baking soda

salt

buttermilk

GLAZE:

confectioners' sugar

orange zest

orange juice

lemon

lemon juice

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

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.

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. If desired, sprinkle with additional zest before serving.

Great tasting cake! Love all the citrus in this. I too had to bake mine about 15 minutes longer until it was done. Maybe the pan I used?

I baked mine for 50 minutes and the toothpick came out dry. It was done. Overall the cake has a nice light lemon flavor but the glaze only soaked in halfway through. So when I removed it from the Bundt pan, and flipped it around to put on a plate, then the glazed half was on the bottom. The top of the cake was dry but the bottom half was moist. Should I double the amount of glaze and then poke holes in the top after it’s been removed from the pan and pour more glaze on the top? I also wonder if it could be made in a 9 x 13 so it wouldn’t be as thick as a Bundt and the glaze would soak through.

This was an easy cake to prepare, with great flavor. I thought is had the texture of a lemon pound cake, but without the heaviness. I thought it dried out rather quickly, so may add some sour cream next time. It would make a great cake base for a strawberry short cake.

Delectable cake!  I made it as the recipe stated.  Barely cooled and gone!  Next I tried orange extract in cake instead of lemon and no lemon zest or juice in glaze just 5Tb frozen OJ concentrate (not diluted) and fresh orange zest Incredible cake.  I tried again making it all lemon, lemon extract as stated no OJ in the glaze instead I used frozen lemonade concentrate and fresh lemon zest.  Such a great recipe Thank you so much for sharing it.  Its my go to recipe now

I made this cake for Mother's day and the crowd went wild..Sweet delicate crumb, easy to put together. Family loves cake and lemon and this was the perfect cake to celebrate our mother's.

Looks beautiful; smells divine!  However, it took much longer to bake than recommended for my cake tester to come out clean.  Put a hanging thermometer in the oven, just to make sure it came to temperature; and it had.  So, I baked it an additional 12 minutes, at 4 minute intervals.  Cake was still moist and delieious!!!

This is a delicious cake recipe!  I made one change to the directions, but didn't change any ingredients.  Instead of the glaze being poured into the cake, I added a tiny bit more powdered sugar and made a pourable glaze over the top.  The other thing, it took 20 mins longer to bake than the directions stated.  That didn't effect the taste any, it was wonderful!

mom's citrus buttermilk cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 1 hours, 10 minutes

Servings: 12

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web