Buttermilk Pound Cake I

Buttermilk Pound Cake I

20

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

Ingredients

{{adjustedServings}} servings 365 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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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.
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Reviews

20
  1. 22 Ratings

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This is your standard buttermilk pound cake. I used butter instead of shortening and do add two more eggs to increase the moistness. I also added 2 tsp. of vanilla extract and 1 Tbsp. of real le...

This recipe appealed because of the buttermilk and simplicity. I did make some changes because the original recipe I found to be uninteresting and a little dry. I subsituted 1/4 cup butter for...

Very tasty and simple recipe to make, and I'll definitely make it again. I included about a cup of frozen blueberries that I tossed with some flour so they wouldn't sink to the bottom and added...