Moms Lemon Buttermilk Cake Recipes

MOM'S CITRUS BUTTERMILK CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,

MOM'S LEMON BUTTERMILK CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
• Cream together shortening and sugar, beat in eggs and lemon extract.
• Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
• Stir in buttermilk.
• Bake at 325 degrees for 60 minutes.
• While cake is cooking, mix together glaze ingredients.
• After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
• Cool for 8 minutes, then remove from pan by inverting onto a platter.
• Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

MOMS BUTTERMILK CAKE

Steps:

• 1. mix sugar and flour in a large bowl
• 2. heat the butter, cocoa powder and water over low heat until well mixed, pour over dry ingredients
• 3. Mix extra well
• 4. add next five (5) ingredients mixing well after each item-this batter gets stiff and then loosens up a little-blew up a mixer making 6 of these for my nieces wedding.
• 5. pour into a greased an floured pan-I use 11 x 13 inch glass pan-and bake at 400 degrees for 20 minutes.
• 6. While the cake is baking melt the butter, cocoa powder, buttermilk and vanilla in a pan on the stove-use the one you used originally why clean more than one pan?
• 7. Mix in powdered sugar until thick.
• 8. Once cake is done poke it with a knife or fork ALL OVER-mom said if you don't get enough holes the cake is no good-While cake and frosting are still hot pour frosting over cake.
• 9. Leave cake and all in the pan until halfway cool-that is usually when I give in because the kids have whined so much-cut and serve. I like it warm with ice cream on it.

MOM'S LEMON CAKE

Steps:

• Preheat oven to 350.
• Butter and flour a 10 inch tube pan.
• Combine flour, baking powder and salt and set aside.
• In a separate bowl mix butter and sugar with an electric mixer until fluffy.
• Add eggs one at a time and beat well after each addition.
• Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
• Stir in lemon zest.
• Bake for about 40-50 minutes or until tester comes out clean
• Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
• Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
• Once cool, poke cake with a fork and pour glaze on top.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

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.