Medium French Dessert

Grandma Ruby's Buttermilk Pound Cake

Name: Grandma Ruby's Buttermilk Pound Cake
Prep time: 17 min
Cook time: 34 min
Total time: 51 min
Yield: 4 servings
Cuisine: French
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

Total Time

51 min

17m prep · 34m cook

Servings

4 people

Rating

—

Difficulty

Medium

108 views

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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.