Lemon Buttermilk Pound Cake {Granny's Recipe}

 One of my favorite and dearest recipes that my Mother passed down to me is this delicious Lemon Buttermilk Pound Cake. What is so special about pound cake is that it is great to serve in so many different ways. My husband's is fresh out of the oven slathered with butter. My favorite is to put a big dollop of whip cream and sliced strawberries on it. Mother on occasion would serve it with a wonderful lemon sauce and chocolate sauce (recipes coming). You know at times, 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 on it, does it? "grins"!

Lemon Buttermilk Pound Cake

1 cup shortening
1 stick butter or margarine
2 1/2 cups sugar
4 eggs
1 tablespoon lemon extract (or vanilla extract)
1 tablespoon hot water
1 teaspoon butter flavoring
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk

Preheat oven to 325 degrees F. Cream shortening, butter and sugar until light and fluffy. Add eggs, beating after each. Add flavorings and water. Beat well. Add dry ingredients, which have been mixed, alternately with buttermilk. Pour into greased and floured pan and bake for 1 hour and 5 minutes. Remove from pan and brush with the following:

Bring to a boil: Juice and grated rind of 2 lemons, 1/2 cup sugar, 1 teaspoon water.

Come and join me for Friday Potluck, Foodie Friday, Potluck Sunday and, Sweet Tooth Friday!

My sister brought to my attention that my Mother also would make it with 1 tablespoon of vanilla instead of 1 tablespoon of lemon extract.