Alabama Lemon Cake
A moist and tangy lemon cake with vibrant citrus flavor, perfect for celebrations or afternoon tea, appealing to citrus lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 325°F (165°C).
- In a mixing bowl, beat sugar, shortening, and 1/2 cup margarine together until light and fluffy.
- Beat in eggs, one at a time.
- Sift together flour, baking soda, and salt.
- Alternately stir in the flour mixture and buttermilk into the creamed mixture.
- Stir in 1 tablespoon of lemon rind and the lemon juice.
- Pour the batter into a greased 9-inch pan.
- Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then remove from the pan.
Tips & Substitutions
For a lighter texture, ensure the margarine is well softened before creaming, and don’t overmix once you add the flour mixture. You can substitute the buttermilk with a mixture of milk and vinegar (1 cup milk with 1 tablespoon vinegar) if needed. Adding a bit more lemon juice can enhance the cake's flavor, making it reminiscent of other American recipes like Mandarin Orange Cake Double Batch.
Serving Suggestions
Serve slices of Alabama Lemon Cake with a dollop of whipped cream or a light dusting of powdered sugar for an elegant touch. It pairs beautifully with a refreshing fruit salad or a scoop of vanilla ice cream. This cake also makes a delightful addition to a tea party or brunch, alongside other treats like Cream Cheese Coconut Pound Cake.
Storage & Reheating
Store leftover Alabama Lemon Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 2 months. To reheat, simply let it come to room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Alabama Lemon Cake contains roughly 480 calories, with 7g protein, 67g carbohydrates, and 21g fat. It is a good source of protein (15% of the Daily Value), calcium (13% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 789mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine and shortening?
Yes, you can substitute the margarine and shortening with an equal amount of unsalted butter. This will give the cake a richer flavor and slightly different texture, making it even more delicious.
What can I do if I don’t have buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This works well in maintaining the cake's moisture.
How should I adjust baking time for a larger cake?
If using a larger pan, the baking time will likely increase. Start checking for doneness 5-10 minutes earlier than the original time. Use a toothpick inserted in the center; if it comes out clean, the cake is done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).