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Buttermilk Cake With Warm Lemon Sauce

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“A delicious cake served with a warm buttery fresh lemon sauce poured over it. Garnish with fresh blueberries or strawberries.”
READY IN:
1hr 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Using an electric mixer, cream shortening with 1 1/2 cups sugar.
  2. Blend in vanilla, lemon juice and zest.
  3. Add egg yolks, one at a time, blending just until smooth after each addition.
  4. Stir baking soda into the buttermilk.
  5. To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.
  6. In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar.
  7. Beat until egg whites form stiff peaks (this will take a few minutes).
  8. Fold egg white mixture gently into batter until well incorporated.
  9. Spoon batter into a generously greased and floured 10" tube pan.
  10. Bake at 350° for 60 to 75 minutes, or until cake tests done.
  11. Cool on rack; carefully remove pan and transfer to cake plate.
  12. For Lemon Sauce:.
  13. In a small, heavy saucepan, combine butter, sugar, water, beaten egg and lemon juice.
  14. Cook over medium heat, whisking constantly, until mixture comes to a boil.
  15. Remove from heat and let cool before serving.

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