LEMON BUTTERMILK CAKE RECIPE - BETTYCROCKER.COM
Step aside chocolate fans, so long peanut butter enthusiasts, lemon lovers are having a moment, and this radiant lemon cake is the perfect way to join them. The secret to achieving a mouthwatering dessert that’s both luxuriously rich and delicately light? Buttermilk! Adding this ingredient to the batter creates a moist and slightly tangy crumb that’s perfectly tamed by the sweet lemony frosting. Next time you need a sweet treat to take to the party or potluck, lean into the lemon trend and make this lemon buttermilk cake.
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Pour into pan.
- Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. Cool completely, about 1 hour.
- In medium bowl, beat frosting ingredients on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake. Store loosely covered.
Nutrition Facts : Calories 230 , CarbohydrateContent 31 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 23 g, TransFatContent 1/2 g
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE ...
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 pound cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, CarbohydrateContent 91.9 g, CholesterolContent 128.9 mg, FatContent 27.2 g, FiberContent 1.1 g, ProteinContent 6.8 g, SaturatedFatContent 16.5 g, SodiumContent 372.2 mg, SugarContent 63.5 g
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Total Time 2 hours 25 minutes
Category baby shower, Barbeque, birthday, bridal shower, dinner party, Easter, Father's Day, feed a crowd, Fourth of July, Mother's Day, romantic meals, baking, dessert
Cuisine American, Southern
Calories 458 calories per serving
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