Lottie's Lemon Pound Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe was given to me way back in 1970 by my mom-in-law. It's a family favorite. Ingredients:
1 cup butter or 1 cup crisco |
2 cups sugar |
4 eggs |
1 tablespoon lemon extract |
1/2 teaspoon vanilla |
1 tablespoon white wine |
1/2 teaspoon salt |
3 cups sifted all-purpose flour |
3/4 cup buttermilk |
1 teaspoon baking soda |
1 tablespoon white vinegar |
Directions:
1. Preheat oven to 325°F.
2. In a large bowl, cream butter (or Crisco) and sugar together.
3. Beat in eggs, one at a time.
4. Add lemon extract, vanilla, wine and salt, stir to mix well.
5. Sift flour and add it alternately with the buttermilk to the butter mixture.
6. Mix baking soda and vinegar together, and stir into batter.
7. Stir batter to mix all ingredients well.
8. Grease and flour 2 (8 x 4-inch) loaf pans.
9. Divide batter evenly into both pans.
10. Bake at 325°F for about 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
11. Remove from oven, and cool on wire racks.
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