Lemon-buttermilk Pound Cake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A moist lemon pound cake that can be served alone or accompanied with fresh berries strawberries, blue berries or raspberries. Ingredients:
1 cup shortening |
1/2 cup butter |
2 1/2 cups sugar |
4 eggs |
1/2 tsp soda |
1 tbs hot water |
1/2 tsp lemon extract |
3 1/2 cup all-purpose flour |
1 cup butermilk |
lemon sauce |
1 cup sugar |
1/2 cup hot water |
juice and grated rind of 2 lemons |
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 alternately with butter-milk, beginning and ending with flour; beat well after each addition.
3. Pour batter into a well greased and floured 10 inch tube pan or Bundt pan. Bake at 325 degress for 1 hour and 15 minutes. While still warm punch holes in cake with a toothpick; spoon Lemon Sauce over cake.
4. Lemon Sauce
5. Combine all ingredients in a small saucepan; bring to a boil. Reduce heat and simmer 10 to 12 mnutes.
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