Lemon-Buttermilk Pound Cake

Name: Lemon-Buttermilk Pound Cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 114 grams butter, softened; 240 milliliters buttermilk; 4 eggs; 438 grams all-purpose flour; 1 teaspoon lemon extract; 122 milliliters lemon juice; 3 Tbsps grated lemon peel; 1 teaspoons salt; 205 grams shortening; 200 grams sugar; 1 teaspoon vanilla extract; 118 milliliters water

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.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in extracts.

Ingredients you will need

Egg

Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.

Ingredients you will need

Baking Soda

Buttermilk

All Purpose Flour

Salt

Pour into a greased and floured 10-in. tube pan.

Equipment you will use

Frying 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.

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Toothpicks

Oven

Run a knife around side and center tube of pan.

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Knife

Frying Pan

Remove cake to a wire rack placed over a sheet of waxed paper.

Equipment you will use

Wire Rack

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.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Poke holes in top of cake; spoon about 1/4 cup sauce into holes.

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Sauce

Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

1teaspoons

baking soda 114grams

butter, softened 240milliliters

buttermilk 4

eggs 438grams

all-purpose flour 1teaspoon

lemon extract 122milliliters

lemon juice 3Tbsps

grated lemon peel 1teaspoons

salt 205grams

shortening 200grams

sugar 1teaspoon

vanilla extract 118milliliters

water

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

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"". "