LEMON BUTTERMILK CAKE

Lemon Buttermilk Cake image

Step aside chocolate fans, so long peanut butter enthusiasts, lemon lovers are having a moment, and this radiant lemon cake is the perfect way to join them. The secret to achieving a mouthwatering dessert that's both luxuriously rich and delicately light? Buttermilk! Adding this ingredient to the batter creates a moist and slightly tangy crumb that's perfectly tamed by the sweet lemony frosting. Next time you need a sweet treat to take to the party or potluck, lean into the lemon trend and make this lemon buttermilk cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1/3 cup shortening
1/3 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 tablespoons lemon juice
3 cups powdered sugar

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 1/2 g