Home Cake Lemon Buttermilk Cake

Lemon Buttermilk Cake

by Laura

Today’s 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 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.

Lemon Buttermilk Cake
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

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.

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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

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