Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
1 hr 15 mins
additional:
15 mins
total:
1 hr 45 mins
prep:
15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • 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.

Nutrition Facts

382 calories; protein 5.3g; carbohydrates 56.3g; fat 15g; cholesterol 70.4mg; sodium 135.2mg. Full Nutrition
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