Lemon-Buttermilk Pound Cake Recipe

Name: Lemon-Buttermilk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening; 1/2 cup butter, softened; 2-1/2 cups sugar; 4 large eggs, room temperature; 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; 1 cup sugar; 1/2 cup water; 1/2 cup lemon juice; 3 tablespoons grated lemon zest

Servings: persons

1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
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
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon zest

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 350u00b0 for 75-80 minutes or until a toothpick inserted in 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 large 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.

1429

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup shortening, 1/2 cup butter, softened, 2-1/2 cups sugar, 4 large eggs, room temperature, and more.

Yes, Lemon-Buttermilk Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Buttermilk Pound Cake

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