Grandma Ruby's Buttermilk Pound Cake recipe

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Ingredients

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup shortening
1 cup buttermilk
6 eggs
2 tablespoons lemon extract
1 teaspoon vanilla extract
1 teaspoon butter-flavored extract

Nutrition Info

381.7 calories
carbohydrate: 56.3 g
cholesterol: 70.4 mg
fat: 15 g
fiber: 0.6 g
protein: 5.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 135.2 mg
sugar: 38.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat 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 process 2 more times.

  3. Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract, beat until batter is just combined. Pour batter into prepared tube pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Recipe Yield

16 servings

Recipe Note

This lemon butter pound cake 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.

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