Buttermilk Pound Cake recipe goes way back to the 50's when my Mother started making it. The star of the pound cake is the buttermilk.
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 likes his 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. 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
Ingredients: Lemon Syrup
- 2 lemons, grated and juiced
- 1/2 cup sugar
- 1 teaspoon water
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:
Directions: Lemon Syrup
Bring to a boil: Juice and grated rind of lemons, sugar, and water.
Note: My sister brought to my attention that Mother also would make it with 1 teaspoon of vanilla instead of 1 tablespoon of lemon extract and leave off the lemon syrup.
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