Mom's Lemon Buttermilk Cake

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.

• Ready In: 1 hr 23 mins
• Serves: 16
• Yields: 1 Large Tube Cake

Ingredients

• CAKE

• 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

• GLAZE

• 2 1⁄2 cups powdered sugar
• 5  tablespoons  orange juice
• 5  tablespoons lemon juice
• 1⁄2 teaspoon salt

Directions

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