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Lemon Buttermilk Cake

21 Ratings

13 Comments

Prep 15 min
Total 1 hr 30 min
Servings 24

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

By Betty Crocker Kitchens

August 9, 2011

Ingredients

Cake

box Betty Crocker™ Super Moist™ lemon cake mix

cup buttermilk

1/2

cup vegetable oil

eggs

Frosting

1/3

cup shortening

1/3

cup butter or margarine, softened

teaspoon grated lemon peel

tablespoons lemon juice

cups powdered sugar

Steps

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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.
2

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3

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.
4

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.

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 18%
Saturated Fat 4g 19% Trans Fat 1/2g
Cholesterol: 35mg; 11%
Sodium: 170mg; 7%
Potassium: 35mg; 1%
Total Carbohydrate: 31g; 10%
Dietary Fiber 0g 0% Sugars 23g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;