Buttermilk Pound Cake I

Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract.

Original recipe makes 1 -10 inch tube pan

Ingredients

1 cup shortening
2 cups white sugar
4 eggs
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon lemon extract

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
  2. Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.

Nutrition

Calories: 365 kcal
Carbohydrates: 50 g
Cholesterol: 61 mg
Fat: 16.5 g
Fiber: 0.7 g
Protein: 5.1 g
Sodium: 101 mg

Related Recipes:

Lemon Pecan Pound Cake Richest Ever Chocolate Pound Cake Five Flavor Pound Cake II English Pound Cake Country Pound Cake Auntie’s Buttermilk Cake Apricot Brandy Pound Cake III Buttermilk Pound Cake II Camille’s Buttermilk Pound Cake Lemon-Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze