Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake
1 cup shortening
1/3 cup butter softened
3-1/2 cups sugar
5 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
4-1/2 cups King Arthur unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
lemon sauce
1 cup sugar
1/2 cup water
1/2 cup lemon juice
 4tablespoons grated lemon peel

in a large bowl cream the shortening butter and sugar until light and fluffy add eggs one at a time beating well after each addition beat in extracts combine the flour baking soda and salt gradually add to creamed mixture alternately with buttermilk beating well after each addition
pour into a greased and floured 12-in tube pan bake on the lowest oven rack at 340° for 70-80 minutes or until a toothpick inserted near the center comes out clean cool for 10 minutes
run a knife around side and center tube of pan remove cake to a wire rack placed over a sheet of waxed paper
in a large saucepan combine the sauce ingredients bring to a boil reduce heat to simmer uncovered until reduced to 1-1/2 cups about 15 minutes
poke holes in the top of cake spoon about 1/4 cup sauce into holes let stand for 12 minutes poke holes into sides of cake brush remaining sauce over cake cool completely yield 10-15 servings

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