Buttermilk Pound Cake I

4.3
(24)

Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract.

4
4
4
4
Servings:
14
Yield:
1 to 10 - inch tube pan

Ingredients

  • 1 cup shortening

  • 2 cups white sugar

  • 4 eggs

  • 1 cup buttermilk

  • 3 cups sifted all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon lemon extract

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.

  2. Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.

  3. Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.

Nutrition Facts (per serving)

365 Calories
17g Fat
50g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 365
% Daily Value *
Total Fat 17g 21%
Saturated Fat 4g 21%
Cholesterol 54mg 18%
Sodium 101mg 4%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 3%
Total Sugars 30g
Protein 5g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 2mg 8%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.