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–+ servings

Funeral Cake

BakedClassicDessertsDiner-StyleKid-FriendlyOvenPotluckSweetVegetarian
Time :1 hour 20 minutes
Yield :20 servings
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The Scoop

Despite the name, this cake is anything but gloomy.
This tender Bundt is packed with bright lemon and orange flavor, with a rich, buttery-sweet crumb and a simple citrus glaze that cascades over the top.
It’s old-school, unfussy, and exactly the kind of cake that deserves to be served with coffee and a second slice.
Hack it:
Go full citrus: Add fresh lemon or orange zest to the batter for even more brightness.
Change the flavor: Swap the extracts for almond, coconut, or vanilla for a completely different personality.
Add some crunch: Fold chopped pecans, walnuts, or pistachios into the batter.
Make it berry-forward: Add fresh or frozen blueberries or raspberries to the batter.
Leftovers:
Citrus trifle: Cube the cake and layer with whipped cream, berries, and lemon curd.
French toast: Thick slices make an excellent sweet French toast with berries and maple syrup.
Cake parfait: Layer toasted cake cubes with Greek yogurt, citrus curd, and fresh fruit.
Dessert toast: Toast slices until golden and top with mascarpone, honey, and orange segments.

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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