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Lemon Buttermilk Cake |

Lemon Buttermilk Cake

  • Author: Laura




  • 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


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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