Lemon-buttermilk Pound Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Another cake for all the lemon lovers. Ingredients:
1 cup shorteing |
1/2 cup butter or margarine, softened |
2 1/2 cups sugar |
4 eggs |
1/2 teaspoon soda |
1 tablespoon hot water |
1/2 teaspoon salt |
1 teaspoon lemon extract |
3 1/2 cups all-purpose flour |
1 cup buttermilk |
lemon sauce |
Directions:
1. Cream shortening, butter, and sugar until light and fluffy; add eggs, one at a time, beating well after each addition.
2. Dissolve soda in hot water, and add salt and lemon extract stir into creamed mixture.
3. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour; beat well after each addition.
4. Pour batter into a well-greased and floured 10-inch tube pan or Bundt pan.
5. Bake at 325 degrees for 1 hour and 15 minutes.
6. While still warm, punch holes in cake with a toothpick; spoon Lemon Sauce over cake.
7. Yield: one 10-inch cake
8. ====================================================
9. Lemon Sauce:.
10. 1 cup sugar
11. 1/2 cup hot water
12. Juice and grated rind of 2 lemons
13. -
14. Combine all ingredients in a small saucepan; bring to a boil.
15. Reduce heat, and simmer 10 to 12 minutes.
16. Yield: 1 1/2 cups.
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