Grandma Ruby’s Buttermilk Pound Cake 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.
Ingredients
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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.
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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.
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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.
Per Serving: 382 calories; protein 5.3g; carbohydrates 56.3g; fat 15g; cholesterol 70.4mg; sodium 135.2mg.