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My review
Grandma Ruby's Buttermilk Pound Cake
2
James Buddy Clower
"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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Ingredients
1 h 45 m servings 382Original recipe yields 16 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
- Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
- 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.
- 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.
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Reviews
Read all reviews 3Most helpful
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Newest
5/7/2015
I used one cup butter instead of shortening. (I don't tend to use shortening and I think the shortening that 'grandma' would have used is much different that the shortening sold today.) Because...
8/17/2016
I made a few changes to mine.I used 1 cup unsalted butter ,cut the sugar to 1 cup. I added 1 teaspoon salt and 2 teaspoons baking powder. Came out very nice still sweet ,but not over powered ....