Lemon Buttermilk Cake

Lemon juice and peel in the frosting impart even more refreshing flavor to a simple, yet satisfying cake.

Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 24 servings

(2 ratings)

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Cake
1	box Betty Crocker® SuperMoist® lemon cake mix
1 1/4	cups buttermilk
1/3	cup vegetable oil
3	eggs
Frosting and Garnish
1/3	cup shortening
1/3	cup butter or margarine, softened
1	teaspoon grated lemon peel
2	tablespoons lemon juice
3	cups powdered sugar

1.	Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2.	In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3.	Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4.	In medium bowl, beat shortening, butter, grated lemon peel, lemon juice and powdered sugar on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

Kitchen Tips

Take this great cake to a potluck, graduation party or picnic. For a large event, cut the cake into 48 small squares and serve in little paper baking cups.

Kitchen Tips

Buttermilk is the not-so-secret ingredient to this moist, tasty cake.

Nutrition Information:

1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 35mg; Sodium 180mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 24g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 2% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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