Home Cake Lemon Buttermilk Cake

Lemon Buttermilk Cake

by Laura

Today’s lemon buttermilk cake recipe is a simple but yummy cake that will feed a crowd.  I found it on the good old Betty Crocker website.  I love recipes that use my jelly roll pan especially when I need a treat to feed a big group.  I must say that my hubby is not a fan of lemon desserts.  However,  I got him to give this one a try and he was going back for seconds.  The lemon in this lemon buttermilk cake is not overpowering.  It’s just a pleasant little fresh taste of lemon in a deliciously sweet and moist cake. If you need any other sweets that will feed a crowd, here are my favorites!

Clockwise from left to right : Chili’s Chocolate Chip Paradise Pie, Texas Sheet Cake, Dessert for a Crowd,

White Texas Sheet Cake and Brownies for a Crowd.

I wanted to give you all a heads up that starting Monday,  I will begin sharing  my experiences from an event I went to called ” Baking with Betty”.  And yes you guessed right, it was the big Betty, Betty Crocker.  I will have 4 days full of what I learned and what I tried.  I must say that I did come home crashing from a sugar high.  I did it all for YOU though (he he).  I had to sample all those sweet sensations so I could share it all with you (he he).  So be sure to stop by next week for all the details.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Buttermilk Cake | realmomkitchen.com

Lemon Buttermilk Cake


  • Author: Laura

Ingredients

Scale

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 (I’m a butter girl)
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 3 cups powdered sugar

Instructions

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.

Recipe Card powered byTasty Recipes

You may also like

6 comments

My 4 Year Blogoversary Giveaway | Real Mom Kitchen April 26, 2012 - 2:50 pm

[…] set of pans with lids – one is the sheet pan size which I use for many sweet treats!  The other is a 9 x 13 size which is perfect if you don’t need to feed a crowd and just want […]

Reply
My 4 Year Blogoversary Giveaway | Real Mom Kitchen April 26, 2012 - 2:50 pm

[…] set of pans with lids – one is the sheet pan size which I use for many sweet treats!  The other is a 9 x 13 size which is perfect if you don’t need to feed a crowd and just want […]

Reply
Veronica Miller August 28, 2010 - 12:32 am

I love cakes that start with a mix. And I love the new look to your site-much better!

Reply
Veronica Miller August 28, 2010 - 12:32 am

I love cakes that start with a mix. And I love the new look to your site-much better!

Reply
MaryMoh August 27, 2010 - 9:28 am

I think I need this. I love to have parties but sometimes think too much….not sure what to make. This would be good desserts to feed the crowd.

Reply
MaryMoh August 27, 2010 - 9:28 am

I think I need this. I love to have parties but sometimes think too much….not sure what to make. This would be good desserts to feed the crowd.

Reply

Leave a Comment

Recipe rating