The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.
One of my favorite and dearest recipes, which my Mother passed down to me, is this delicious Lemon Buttermilk Pound Cake.
What is so special about pound cake is that serving it in many different ways is great. My husband likes his fresh out of the oven slathered with butter. My favorite is to put a big dollop of whipped cream and sliced strawberries on it.
Mother, on occasion, would serve it with a wonderful lemon sauce and chocolate sauce. Sometimes, I talk myself into believing that this cake is low in calories and healthy when you eat it plain. Well, it doesn't have any icing? Or "grins"!
Lemon Buttermilk Pound Cake
Ingredients:
- 1 cup shortening
- 1 stick butter or margarine
- 2 1/2 cups sugar
- 4 eggs
- 1 tablespoon lemon extract (or vanilla extract)
- 3 1/2 cups flour
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Ingredients: Lemon Syrup
- 2 lemons, grated and juiced
- 1/2 cup sugar
- 1 teaspoon water
Directions:
Preheat oven to 325 degrees F.
Cream shortening, butter, and sugar until light and fluffy.
Add eggs, beating after each. Add lemon extract or vanilla. Beat well.
Add dry ingredients, which have been mixed, alternately with buttermilk.
Pour into a greased and floured tube pan, bundt pan or 2 loaf pan and bake for 1 hour and 5 minutes.
Remove from pan and brush with the following:
Directions: Lemon Syrup
Bring to a boil: Juice and grated rind of lemons, sugar, and water.
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Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
