Lemon-Buttermilk Pound Cake
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 cup shortening
- 1⁄2 cup butter, softened
- 2 1⁄2 cups sugar
- 4 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
-
LEMON SAUCE
- 1 cup sugar
- 1⁄2 cup water
- 1⁄2 cup lemon juice
- 3 tablespoons grated lemon peel
directions
- In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
- Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
- In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
- Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.
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RECIPE SUBMITTED BY
I like recipes that use ingredients that are already in my pantry. I won't bother with recipes that include ingredients that I have to hunt down.