Lemon-Buttermilk Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
YIELD: 16 servings.
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
Ingredients
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1 cup shortening
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1/2 cup butter, softened
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2-1/2 cups sugar
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4 large eggs, room temperature
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1 teaspoon lemon extract
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1 teaspoon vanilla extract
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3-1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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LEMON SAUCE:
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1 cup sugar
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1/2 cup water
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1/2 cup lemon juice
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3 tablespoons grated lemon zest
Directions
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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.
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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 in the center comes out clean. Cool for 10 minutes.
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3.
Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
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4.
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.
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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.
Nutrition Facts
1 slice: 458 calories, 19g fat (7g saturated fat), 69mg cholesterol, 204mg sodium, 66g carbohydrate (44g sugars, 1g fiber), 5g protein.
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