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Funeral Cake: A citrus-infused tribute to cherished memories.
The first time I baked this cake, it was on a somber yet beautiful afternoon when we gathered to celebrate the life of our dear family matriarch. I remember standing in my cramped kitchen, flour dusting the countertops and a sense of nostalgia filling the air. My grandmother used to always say, 'A touch of lemon brightens any day.' With that thought, I eagerly reaching for the lemon and orange extracts to give her favorite cake a zesty tribute. The aroma of citrus weaving through the kitchen was like having her there, offering a comforting hug.
As I measured the buttermilk, I recalled how she’d insist it created a moist crumb, a tip I never dared overlook. And mixing in the shortening, I could almost hear her gentle reminders to not rush—creaming the sugar and shortening just right was key. After carefully cracking each egg, I alternated with precision between the flour mixture and milk, ending with a flourish of flour, just as she had taught. The batter, thicker than most, clung to the spatula with a promise of richness.
The cake cooled while we shared quiet stories and laughter. As I prepared the glaze, adjusting the milk until it was just right, it dawned on me how much of her lived on through these moments—each spoonful of powdered sugar reminding me to savor these connections. Pouring the glaze over the cake, I let it cascade like gentle memories, solidifying once the cake was sliced. This lemony burst was a tender send-off, a slice of warmth when we needed it most.
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 cups sugar
- 1 cup all-vegetable shortening
- 4 large eggs
- 1 cup buttermilk
- 1/2 teaspoon lemon extract
- 1/2 teaspoon orange extract
For the glaze:
- 2 cups powdered sugar sifted
- 1 tablespoon butter
- 1-2 tablespoons milk
- 1 1/2 teaspoons lemon orange, or vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- Grease and flour a 10-inch bundt cake pan.
- In a medium bowl, combine the flour, salt, and baking powder. Set aside.
- In a large bowl, cream the sugar and the shortening together.
- Add the eggs, one at a time, to the sugar mixture, mixing well after each addition.
- Continue to mix the sugar mixture and alternate adding in small amounts of the flour mixture and the milk, ending with the flour mixture.
- Stir in 1/2 teaspoon of lemon extract and 1/2 teaspoon of orange extract into the batter.
- Pour the batter into the prepared bundt pan; the batter will be thicker than regular cake batter.
- Bake the cake until a knife inserted into the center comes out clean, about 1 hour.
- Allow the cake to cool.
- While the cake cools, in a small mixing bowl, stir together the powdered sugar, butter, milk, and lemon extract. Continue to add the milk in a little at a time until it reaches a consistency that will pour but easily is not too runny.
- Flip the cake over and remove it from the pan.
- Slowly pour the glaze over the cooled cake. The glaze will harden slightly.
- Slice and serve.
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