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Grandma Ruby’s Lemony Buttermilk Pound Cake

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Grandma Ruby's Lemony Buttermilk Pound Cake
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Prep 15 m Cook 1 h 15 m Ready In 1 h 45 m

“This lemon butter pound cake is super-moist and dense. It’s not for those watching calories! It’s a great comfort food and goes especially well with vanilla ice cream.”

Ingredients

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

3 cups white sugar

1 cup shortening

1 cup buttermilk

6 eggs

2 tablespoons lemon extract

1 teaspoon vanilla extract

1 teaspoon butter-flavored extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).

Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.

Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Grandma Ruby's Lemony Buttermilk Pound Cake

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 cups white sugar
  • 1 cup shortening
  • 1 cup buttermilk
  • 6 eggs
  • 2 tablespoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter-flavored extract
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Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).

Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.

Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Notes

Prep: 15 mins Cook: 1 hr 15 mins Additional: 15 mins Total: 1 hr 45 mins Servings: 16 Yield: 16 servings