LEMON-BUTTERMILK POUND CAKE

Lemon-Buttermilk Pound Cake image

Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina

Provided by Taste of Home

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
LEMON SAUCE:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon zest

Steps:

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 in 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.

Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.