Nealy’s Go To Buttermilk Cake


Courtesy Nealy Frentz, Lola’s Restaurant in Covington, Louisiana, and Louisiana Cookin’ Magazine

Photo by Prosopee, via Wikimedia Commons

Photo by Prosopee, via Wikimedia Commons

MAKES 8 SERVINGS

  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 
3 cups all-purpose flour
  • 1/4 teaspoon baking soda
1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice

Pre eat oven to 350°F. Grease a Bundt pan and set aside. In a large mixing bowl, cream the shortening and sugar. Add the eggs one at a time, mixing to incorporate between additions. Set aside. Combine the flour, baking powder, baking soda, and salt in a separate bowl. Alternate between adding the flour mixture and the buttermilk to the egg mixture. When ingredients are incorporated, add the vanilla. Do not overmix. Bake for 30 to 40 minutes or until a knife inserted in the center comes out clean. Cool. Mix the powdered sugar and the lemon juice until smooth. Drizzle over the cake.

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