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| Grandma Ruby's Buttermilk Pound Cake |
"This lemon butter pound cake is first rate-wet and dense. It's now not for the ones watching energy! It's a notable comfort food and is going mainly nicely with vanilla ice cream."
Ingredients :
- three cups all-cause flour
- half of teaspoon salt
- 1/4 teaspoon baking soda
- three cups white sugar
- 1 cup shortening
- 1 cup buttermilk
- 6 eggs
- 2 tablespoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon butter-flavored extract
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 1H45M |
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- Preheat oven to 325 levels F (165 stages C). Grease and flour a fluted tube pan (including Bundt(R)).
- Sift flour, salt, and baking soda together into a bowl. Repeat sifting system 2 more times.
- Beat sugar and shortening together till smooth and creamy. Add flour aggregate, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is simply blended. Pour batter into organized tube pan.
- Bake in the preheated oven till a toothpick inserted into the middle of the cake comes out clean, about seventy five minutes. Cool in the pan for 15 minutes before putting off to a twine rack to chill absolutely.
Notes :
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