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Lemon-Buttermilk Pound Cake

 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. —Marianna King, Gastonia, North Carolina
12-16 ServingsPrep: 20 min. Bake: 1-1/4 hours + cooling


  • 1 cup shortening
  • 1/2 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 3 tablespoons grated lemon peel


  • 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.

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