Buttermilk Lemon Pound Cake

Buttermilk Lemon Pound Cake

Ingredients

Cake

  • 3 cups all-purpose flour, sifted
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 1 cup buttermilk
  • 2 teaspoons lemon extract
  • 2 teaspoons vanilla extract
  • 1 cup vegetable shortening
  • 3 cups granulated sugar
  • 6 eggs, separated

Glaze

  • 1 cup confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon lemon extract

Instructions

  1. Heat oven to 325 degrees F. Grease and flour a 9-inch Bundt pan or use our Pan Release.

Cake

  1. Mix flour, baking soda and salt; set aside.
  2. Mix milk and flavorings; set aside.
  3. Cream vegetable shortening and sugar until light and fluffy.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Add flour mixture alternately with milk, beating after each addition until smooth.
  6. Beat egg whites until stiff and carefully fold into mixture.
  7. Pour into prepared Bundt pan. Bake for 1 hour and 40 minutes.
  8. Leave in pan for 15 minutes after removing from oven.
  9. Turn out onto plate and cover.
  10. Glaze may be added while still warm, if desired.

Glaze

  1. Mix together ingredients and pour over cake while warm.

Notes

Nutrition per serving: Calories 549kcal (27%) | Carbohydrates 86g (29%) | Protein 7g (14%) | Fat 20g (31%) | Saturated Fat 6g (38%) | Cholesterol 85mg (28%) | Sodium 275mg (12%) | Potassium 104mg (3%) | Fiber 1g (4%) | Sugar 61g (68%) | Vitamin A 168IU (3%) | Calcium 51mg (5%) | Iron 2mg (11%)

Photo credit: (c) Can Stock Photo / Scruggelgreen