Buttermilk Pound Cake

90 minutes Prep: 20 minutes Cook: 60 minutes

1027 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1/2	cup	butter	or margarine, softened
1/2	cup	vegetable shortening
2	cups	sugar
4	large	eggs
1/2	teaspoon	baking soda
1	cup	buttermilk
3	cups	flour, all-purpose
1/8	teaspoon	salt
2	teaspoons	lemon extract
1	teaspoon	almond extract

Directions

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk.

Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.

Mix just until blended after each addition.

Stir in flavorings.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

Cool in pan 10 to 15 minutes; remove from pan, and let cool The recipe works well baked in two 9- x 5- x 3-inch loafpans when that size and shape fits your needs.

Bake at 350 degrees for 45 to 50 minutes.

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Nutrition Facts

Serving Size 334g

Amount per Serving

Calories 1027 26% of calories from fat

	% Daily Value*
Total Fat 29.0g	45%
Saturated Fat 17.0g	83%
Trans Fat 0.0g
Cholesterol 275mg	92%
Sodium 442mg	18%
Total Carbohydrate 175.0g	58%
Dietary Fiber 3.0g	10%
Sugars 104.0g
Protein 18.0g	36%

Vitamin A	19%		Vitamin C	1%
Calcium	12%		Iron	30%

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

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Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)

Reviewed by KarenZipdrive