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Lemon-Buttermilk Pound Cake Recipe

Lemon-Buttermilk Pound Cake Recipe photo by Taste of Home

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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.

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Lemon-Buttermilk Pound Cake Recipe

Prep: 20 min. Bake: 1-1/4 hours + cooling

Yield: 12-16 Servings

20 75 95

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 large 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.

Nutritional Facts 1 serving (1 slice) equals 458 calories, 19 g fat (7 g saturated fat), 69 mg cholesterol, 204 mg sodium, 66 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Lemon-Buttermilk Pound Cake in Country June/July 2006, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon-Buttermilk Pound Cake

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Reviewed on Jan. 10, 2013 by yolanda1212

This recipe was wonderful! I made this cake for my very critical grandmother and kids and got two thumbs up! It didn't last 24hrs!

Reviewed on Nov. 13, 2011 by Gina J

I have made this recipe many times and my family and friends never get tired of it. The lemon sauce makes this cake moist and gives it a nice tangy lemon taste.