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Lemon Buttermilk Cake

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By Betty Crocker Kitchens
Updated Feb 13, 2020
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Step aside chocolate fans, so long peanut butter enthusiasts, lemon lovers are having a moment, and this radiant lemon cake is the perfect way to join them. The secret to achieving a mouthwatering dessert that’s both luxuriously rich and delicately light? Buttermilk! Adding this ingredient to the batter creates a moist and slightly tangy crumb that’s perfectly tamed by the sweet lemony frosting. Next time you need a sweet treat to take to the party or potluck, lean into the lemon trend and make this lemon buttermilk cake.

Lemon Buttermilk Cake

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 9
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Ingredients

Cake

Frosting

  • 1/3 cup shortening
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 3 cups powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • Step 
    2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Step 
    3
    Pour into pan.
  • Step 
    4
    Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. Cool completely, about 1 hour.
  • Step 
    5
    In medium bowl, beat frosting ingredients on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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