Lemon Buttermilk Cake

Serves: 15
Total Calories: 411
Prep time:
Cook time:
Total time:


3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil
4 eggs
1 cup buttermilk
2 tablespoons lemon extract

2 1/2 cups powdered sugar, sifted
5 tablespoons lemon juice
3 tablespoons orange juice
2 tablespoons orange marmalade
1/2 teaspoon salt


Preheat oven to 325°. Measure flour, sift, then re-measure. Re-sift flour with salt, baking soda, and baking powder. With electric mixer on low speed, beat sugar, oil, eggs, buttermilk, and extract until just blended. Slowly add flour mixture to egg mixture while blending, then beat on medium speed 4 minutes. Bake about 1 hour in greased and floured tube pan.

When cake is done, gently loosen edges of cake while hot. While still in pan, pour Glaze over cake, then return to oven for 3 minutes. Remove and allow to cool in pan.

For Glaze:
Combine ingredients well. Pour over hot cake in pan.

Flour measures differently after sifting. If you measure two cups, then sift it and measure again, you’ll have some left over. So pay attention to how it’s worded: two cups flour is more than two cups sifted flour. My mother always sifted, measured, then poked a table knife all the way to the bottom of the measuring cup to settle the flour; then she put a little more on top and leveled it off again. That’s the biggest reason her famous Grammy Cookies were always crispy. Combine ingredients well. Pour over hot cake in pan.

Nutritional Facts:

Serves: 15
Total Calories: 411
Calories from Fat: 136

This Lemon Buttermilk Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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