Buttermilk Cake With Warm Lemon Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 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
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup water
• 1 egg, beaten
• 1/4 cup lemon juice

Recipe

• 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 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.