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Buttermilk Lemon Pound Cake

 

The pound cake is so moist, buttery and soft, it is a great dessert at any time!
99

Yield

16

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

4 large eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 sticks butter
room temperature
2 cups sugar
1 teaspoon lemon extract
*
1 cup buttermilk

Directions

Grease and flour a 10-inch bundt pan or two 8½ x 8½ x 8½ inch loaf pans.

Put the uncracked eggs in a bowl, and pour hot tap water over them.

Let stand for several minutes to warm the eggs gently.

Combine the flour, baking soda, baking powder and salt, and sift them together onto a large piece of waxed paper.

Put the butter in a large mixing bowl, and beat until it is smooth and creamy.

Slowly add the sugar, beating constantly, and continue beating until smooth and well blended.

Add the eggs all at once, and beat until the mixture is light and fluffy.

Sprinkle about 1.

2 the flour mixture over the butter mixture, and beat until well blended.

Stir the lemon extract and the lemon rind into the buttermilk.

Beat ½ the buttermilk mixture into the batter.

Add the remaining flour and buttermilk mixtures, and beat until the batter is smooth and well blended.

Pour the batter into the prepared pan or pans.

Bake the bud dt cake at 350℉ (180℃) for 1 to 1¼ hours, the loaf cakes for 40 to 45 minutes, or until a pick inserted in the center of a cake comes out clean.

Remove from the oven, and let cool on a rack for 5 minutes, then turn out onto the rack to cool completely before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 30738% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 280mg 12%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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