Lemon-Buttermilk Pound Cake

Here’s the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. From The Best Of Country Cooking 2008

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1 cake

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

1. 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.
2. 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.
3. Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
4. 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.
5. 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.