Grandma Ruby's recipe for buttermilk pound cake is a lemon butter pound cake that is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.
Ingredients
- 3 cups all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons baking soda
- 3 cups white sugar
- 1 cup shortening
- 6 eggs
- 1 cup buttermilk
- 2 tablespoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon butter-flavored extract
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt).
-
2
Sift flour, salt, and baking soda together into a bowl; repeat sifting twice more.
-
3
Beat sugar and shortening together in a bowl until smooth and creamy. Add flour mixture, eggs, buttermilk, lemon extract, vanilla extract, and butter extract; beat until just combined. Pour batter into the prepared tube pan.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.
Nutrition Facts
Per serving
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