Lemon-Buttermilk Pound Cake
Lemon-Buttermilk Pound Cake requires roughly 1 hour and 35 minutes from start to finish. This recipe makes 16 servings with 340 calories, 5g of protein, and 20g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. 1 person found this recipe to be scrumptious and satisfying. This recipe from Taste of Home requires lemon extract, butter, water, and eggs.
Instructions
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 10-in. tube pan.
Bake on the lowest oven rack at 350° for 75-80 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; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
Poke holes in top of cake; spoon about 1/4 cup sauce into holes.
Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.
Recommended wine: Cream Sherry, Port, Port Wine, Moscato Dasti
Cream Sherry, Port, and Port Wine are my top picks for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
![NV Johnson Estate Cream Sherry]()
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "