“This is my favorite cake, and it is an old family recipe. The citrus glaze makes this cake moist and delicious.”
READY IN:
1hr 20mins
SERVES:
12-16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Grease and flour a tube cake pan. The one I use has a removable bottom and a very large center hole.
  3. Sift dry ingredients together.
  4. Cream shortening and sugar. Add eggs one at a time. Mix until just incorporated.
  5. Mix in dry ingredients until just incorporated.
  6. Stir lemon juice and lemon extract into the buttermilk. Mix into cake batter just until incorporated.
  7. Pour cake batter into the prepared tube cake pan, place pan on a half sheet covered with aluminum foil and bake for one hour.
  8. While cake is cooking, mix together glaze ingredients.
  9. When one hour is up, slowly pour glaze over cake and return cake to the oven for three more minutes.
  10. Remove cake from oven and let sit for eight minutes. Then remove from pan.
  11. Serve at room temperature. It's best prepared several hours or even a day ahead.

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