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.

James Buddy Clower
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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; 15 g total fat; 70 mg cholesterol; 135 mg sodium. 56.3 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/07/2015
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 I used butter I didn't add the butter flavored extract. I also use butter to grease the pan, it makes for a lovely crust. The method as written needs a little help. I don't suggest just adding all the flour, eggs and buttermilk all at once. I creamed the butter & sugar until light and fluffy, added the flavoring. Then added the eggs one at a time, incorporating each egg before adding the next one. Then alternated adding the sifted flour and buttermilk on low speed until combined. The cake had a nice crunchy crust and a tender interior. Excellent for topping with berries or for a trifle. Note to self. When making this recipe, use an angel food cake pan, my bundt cake pan is a little to small and the cake rose over the edge and almost overflowed, which made it difficult to get out of the pan. Thanks for sharing Grandma Ruby's recipe with us, it is a keeper! Read More
(20)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/07/2015
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 I used butter I didn't add the butter flavored extract. I also use butter to grease the pan, it makes for a lovely crust. The method as written needs a little help. I don't suggest just adding all the flour, eggs and buttermilk all at once. I creamed the butter & sugar until light and fluffy, added the flavoring. Then added the eggs one at a time, incorporating each egg before adding the next one. Then alternated adding the sifted flour and buttermilk on low speed until combined. The cake had a nice crunchy crust and a tender interior. Excellent for topping with berries or for a trifle. Note to self. When making this recipe, use an angel food cake pan, my bundt cake pan is a little to small and the cake rose over the edge and almost overflowed, which made it difficult to get out of the pan. Thanks for sharing Grandma Ruby's recipe with us, it is a keeper! Read More
(20)
Rating: 4 stars
05/07/2015
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 I used butter I didn't add the butter flavored extract. I also use butter to grease the pan, it makes for a lovely crust. The method as written needs a little help. I don't suggest just adding all the flour, eggs and buttermilk all at once. I creamed the butter & sugar until light and fluffy, added the flavoring. Then added the eggs one at a time, incorporating each egg before adding the next one. Then alternated adding the sifted flour and buttermilk on low speed until combined. The cake had a nice crunchy crust and a tender interior. Excellent for topping with berries or for a trifle. Note to self. When making this recipe, use an angel food cake pan, my bundt cake pan is a little to small and the cake rose over the edge and almost overflowed, which made it difficult to get out of the pan. Thanks for sharing Grandma Ruby's recipe with us, it is a keeper! Read More
(20)
Rating: 4 stars
08/18/2016
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.texture was great and my 2 mini Dachshund love it as well lol Read More
(4)
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Rating: 5 stars
06/03/2015
No changes and yes I will bake again. Read More
(3)
Rating: 5 stars
01/20/2020
This cake was delicious! I did have a little trouble getting the sugar and shortening to whip up into a soft creamy batter. I just added a little softened butter and it did the trick. Otherwise I didn t change a thing and it was fabulous! Thanks for sharing this recipe. This one s a keeper! Read More