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Buttermilk Cake with Warm Lemon Sauce

A wonderful Spring cake perfect for any occasion

By Diana Rattray, About.com

Buttermilk pound cake with lemon sauce

Pound Cake with Lemon Sauce

D. Rattray
Here's a delicious cake with a rich, buttery fresh lemon sauce. Serve with the warmed sauce and garnish with fresh blueberries or strawberries.

It's the perfect dessert for Spring entertaining, a special family meal or any occasion.

Scroll down to see the recipe and several more lemon cake recipes, or take a look at the next page of more great lemon desserts.

Buttermilk Cake with Warm Lemon Sauce

  • 1 cup shortening
  • 2 1/4 cup sugar, divided
  • 2 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 2 teaspoon finely grated lemon zest
  • 6 eggs, room temperature, separated
  • 3 cups sifted self-rising flour (measure after sifting)
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • sifted confectioners' sugar
  • Lemon Sauce
  • Fresh blueberries or strawberries, for garnish (optional)
Lemon Sauce
  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup water
  • 1 egg, beaten
  • 1/4 cup lemon juice
Using an electric mixer, cream shortening with 1 1/2 cups sugar. Blend in vanilla, lemon juice and zest. Add egg yolks, one at a time, blending just until smooth after each addition.

Stir baking soda into the buttermilk.

To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.

In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar; beat until egg whites form stiff peaks (this will take a few minutes). Fold egg white mixture gently into batter until well incorporated.

Spoon batter into a generously greased and floured 10-inch tube pan. Bake at 350 degrees for 60 to 75 minutes, or until cake tests done. A toothpick inserted into the center should come out clean.

Cool on rack; carefully remove pan and transfer to cake plate. Sift confectioners' sugar over cake top; serve with warm lemon sauce (below) and garnish with fresh blueberries or strawberries, if desired. Southernfood.About.com
Serves 16.

Lemon Sauce

In a small, heavy saucepan, combine butter, sugar, water, beaten egg and lemon juice. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from heat and let cool before serving.

Delicious served warm over cake or bread pudding. Makes about 1 1/2 cups of sauce. Keep tightly covered in the refrigerator.

More Lemon Cakes
Lemon Poppy Seed Cake
Sour Cream Lemon Cake
Lemon Pound Cake Loaf
Lemon Pound Cake
Lemon Pudding Cake
Lemon Chiffon Cake
Yogurt Cake with Lemon Glaze
Daffodil Cake
Lemon Sponge Cake
Lemonade Pound Cake


More Lemon Dessert and Sauce Recipes.

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