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Buttermilk Cake

2 12 cups flour, plus
2 tablespoons flour
14 teaspoon salt
12 teaspoon baking soda
12 teaspoon baking powder
1 cup butter flavor shortening
2 cups sugar
4 eggs
2 tablespoons lemon juice
14 teaspoon lemon extract
1 cup buttermilk
2 cups powdered sugar
14 cup orange juice
14 cup lemon juice
12 teaspoon salt


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

Source: www.food.com