Best 2 Moms Citrus Buttermilk Cake Recipes

Indulge in the delightful symphony of citrus and buttermilk flavors with our collection of tantalizing recipes. From the classic Mom's Citrus Buttermilk Cake, a timeless favorite with its moist crumb and refreshing citrus glaze, to the zesty Citrus Buttermilk Pound Cake, bursting with lemon and orange zest, these treats are sure to awaken your taste buds. Experience the tangy delight of the Citrus Buttermilk Scones, perfect for a leisurely brunch, or savor the moist goodness of the Citrus Buttermilk Bundt Cake, a stunning centerpiece for any occasion. Each recipe offers a unique twist on the citrus-buttermilk combination, ensuring an unforgettable culinary adventure. Whether you're a seasoned baker or just starting, these recipes will guide you effortlessly towards citrusy-buttermilk perfection.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S LEMON BUTTERMILK CAKE

Mom's Lemon Buttermilk Cake image

Mild, moist and light. So much better than store-bought it can't be compared. The glaze is meant to soak in, not sit on top. Family Note: this is Mom-Mom's exact recipe, Aunt Julie's favorite growing up.

Provided by laurenpie

Categories Dessert

Time 1h23m

Yield 1 Large Tube Cake, 16 serving(s)

Number Of Ingredients 13

Ingredients

1 cup shortening
2 cups sugar
4 eggs
2 tablespoons lemon extract
2 5/8 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk
2 1/2 cups powdered sugar
5 tablespoons orange juice
5 tablespoons lemon juice
1/2 teaspoon salt

Steps:

Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
Cream together shortening and sugar, beat in eggs and lemon extract.
Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
Stir in buttermilk.
Bake at 325 degrees for 60 minutes.
While cake is cooking, mix together glaze ingredients.
After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
Cool for 8 minutes, then remove from pan by inverting onto a platter.
Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.

Nutrition Facts : Calories 388.7, Fat 14.4, SaturatedFat 3.7, Cholesterol 47.1, Sodium 231, Carbohydrate 61.1, Fiber 0.6, Sugar 44.6, Protein 4.2

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
Reduce oven temperature to 325 degrees F (165 degrees C).
Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

Tips:

For a richer flavor, use whole buttermilk instead of low-fat or nonfat buttermilk.
Make sure the buttermilk and eggs are at room temperature before starting the recipe. This will help the ingredients blend together more easily.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will be dry.
Let the cake cool completely before frosting. This will help prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

This citrus buttermilk cake is a delicious and refreshing treat that is perfect for any occasion. The cake is moist and flavorful, with a delicate citrus taste. The buttermilk frosting is light and fluffy, and it complements the cake perfectly. Whether you are serving it for breakfast, lunch, or dinner, this cake is sure to be a hit.