Lemon Buttermilk Cake

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

  • prep time 15 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 24

Ingredients

Cake

1
box lemon cake mix
1
cup buttermilk
1/2
cup vegetable oil
3
eggs

Frosting

1/3
cup shortening
1/3
cup butter or margarine, softened
1
teaspoon grated lemon peel
2
tablespoons lemon juice
3
cups powdered sugar
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    170mg
    170%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    0g
    0%
      Sugars
    23g
    23%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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