Vanilla Ring Cake
*This cake could probably just as easily be a lemon cake by substituting lemon extract for the vanilla.
**To make a substitute for the buttermilk, add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 or 10 minutes.
2 Tbspvanilla extract* (see my notes)
3 call-purpose flour
1 tspbaking powder
1/2 tspbaking soda
1 cbuttermik**(see my notes)
FOR THE DRIZZLE:
1 cconfectioners' sugar
1/2 tspvanilla extract
1 to 2 Tbsp2% milk (or as needed)
How to Make Vanilla Ring Cake
- Preheat oven to 350 F.
- In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes; add eggs, one at a time, beating well after each addition; beat in vanilla.
- Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with the buttermilk, beating well after each addition; pour into a greased and floured 10-inch fluted tube pan (I just used cooking spray).
- Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean; cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- For the drizzle: Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.