Lemon-Buttermilk Pound Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 18 |
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Here’s the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. From The Best Of Country Cooking 2008 Ingredients:
1 cup shortening |
1/2 cup butter, softened |
2 1/2 cups sugar |
4 eggs |
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 peel |
Directions:
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 350° for 75-80 minutes or until a toothpick inserted near 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 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. Yield: 12-16 servings.
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