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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.

12-16 ServingsPrep: 20 min. Bake: 1-1/4 hours + cooling

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.

2 of 2

Lemon-Buttermilk Pound Cake (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.