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Buttermilk Cake with Warm Lemon Sauce




Source of Recipe


Internet


List of Ingredients




1 cup shortening
2-1/4 cup sugar, divided
2 teaspoon vanilla
1 tablespoon lemon juice
2 teaspoon finely grated lemon zest
6 eggs, room temperature, separated
3 cups sifted self-rising flour (measure after sifting)
1/2 teaspoon baking soda
3/4 cup buttermilk
Sifted confectioners' sugar
Lemon Sauce
Fresh blueberries or strawberries, for garnish (optional)

Lemon Sauce

1/2 cup butter
1 cup sugar
1/4 cup water
1 egg, beaten
1/4 cup lemon juice



Recipe



Using an electric mixer, cream shortening with 1 1/2 cups sugar. Blend in vanilla, lemon juice and zest. Add egg yolks, one at a time, blending just until smooth after each addition. Stir baking soda into the buttermilk.

To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.

In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar; beat until egg whites form stiff peaks (this will take a few minutes). Fold egg white mixture gently into batter until well incorporated.

Spoon batter into a generously greased and floured 10-inch tube pan. Bake at 350 degrees for 60 to 75 minutes, or until cake tests done. A toothpick inserted into the center should come out clean.

Cool on rack; carefully remove pan and transfer to cake plate. Sift confectioners' sugar over cake top; serve with warm lemon sauce (below) and garnish with fresh blueberries or strawberries, if desired.

Serves 16.

Lemon Sauce

In a small, heavy saucepan, combine butter, sugar, water, beaten egg and lemon juice. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from heat and let cool before serving.

Delicious served warm over cake or bread pudding. Makes about 1-1/2 cups of sauce. Keep tightly covered in the refrigerator.