Buttermilk Cake With Warm Lemon Sauce

A delicious cake served with a warm buttery fresh lemon sauce poured over it. Garnish with fresh blueberries or strawberries.

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• Cake

• 1  cup shortening
• 2 1⁄4 cups sugar, divided
• 2  teaspoons vanilla
• 1  tablespoon lemon juice
• 2  teaspoons  grated lemon zest
• 6  eggs, room temperature, separated
• 3  cups  sifted self rising flour
• 1⁄2 teaspoon baking soda
• 3⁄4 cup buttermilk

• Lemon Sauce

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

Directions

1. Using an electric mixer, cream shortening with 1 1/2 cups sugar.
2. Blend in vanilla, lemon juice and zest.
3. Add egg yolks, one at a time, blending just until smooth after each addition.
4. Stir baking soda into the buttermilk.
5. To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.
6. In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar.
7. Beat until egg whites form stiff peaks (this will take a few minutes).
8. Fold egg white mixture gently into batter until well incorporated.
9. Spoon batter into a generously greased and floured 10" tube pan.
10. Bake at 350° for 60 to 75 minutes, or until cake tests done.
11. Cool on rack; carefully remove pan and transfer to cake plate.
12. For Lemon Sauce:.
13. In a small, heavy saucepan, combine butter, sugar, water, beaten egg and lemon juice.
14. Cook over medium heat, whisking constantly, until mixture comes to a boil.
15. Remove from heat and let cool before serving.