This buttermilk cake is flavored with vanilla and lemon extracts, and bakes well in a decorative pan.

Buttermilk Cake

Ingredients

• 1 cup shortening
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk

Procedure

1. 1. Preheat oven to 325 degrees F. Grease and flour a Bundt pan. 2. Cream the sugar with the shortening. Add eggs one at a time, beating well after each addition. Add extracts, and scrape the bowl down. 3. Add the dry ingredients alternately with the buttermilk. 4. Pour batter into prepared pan and bake for about 1 hour, or until cake tests done. 5. Let rest in pan 5 minutes before turning out.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.