Mom’s Citrus Buttermilk Cake

Ingredients 1 cup shortening 2 cups sugar 4 large eggs, room temperature 2 teaspoons lemon extract

3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk

glaze: 1-1/2 cups confectioners' sugar 1 tablespoon grated orange zest 5 tablespoons orange juice 1 tablespoon grated lemon zest 5 tablespoons lemon juice 1/4 teaspoon salt

Directions Preheat oven to 350°. Butter and flour a 10-inch fluted tube pan.

Cream shortening and sugar for 5-7 minutes until frothy. Beat each egg carefully after adding it. Beat extract. Mix flour, baking powder, baking soda, and salt in separate dish; add to creamed mixture alternately with buttermilk, mixing after each addition.

Transfer to pan. Bake 45–50 minutes until center toothpick comes out clean.

Make holes in heated cake with a fork or wooden skewer. Spoon glaze slowly over cake. After 15 minutes, transfer pan to wire rack and cool fully. Add zest before serving.

Nutritional Info 1 slice: 488 calories, 18g fat (5g saturated), 63mg cholesterol, 304mg sodium, 75g carbohydrate (50g sugars, 1g fiber), 6g protein.